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Fried fish is anyfish orshellfish that has been prepared byfrying. Often, the fish is covered inbatter, egg and breadcrumbs,flour, orherbs andspices before being fried and served, often with a slice oflemon.

Fish is fried in many parts of the world, and fried fish is an important food in many cuisines. For many cultures, fried fish is historically derived frompescado frito, and the traditionalfish and chips dish of England which it may have inspired. The latter remains a stapletake-out dish of the UK and its former and present colonies. Friedfishcakes made ofcod (and other white fish, such ashaddock,halibut orwhiting) are widely available in thefrozen food sections of U.S. grocery stores.Long John Silver's,Skippers,Captain D's, andArthur Treacher's are well-known North American chain restaurants that serve fried fish as their main food offering.Catfish are also a prevalent farm-raised type of fish that is often served fried throughout the world. A classic fried fish recipe from France issole meunière.

Communityfish fries are popular in thesouthern region of the United States. These social gatherings may center around a church, a civic organization or serve as a fundraiser for a club, volunteer fire department, a school or other organization. In the U.S., especially the Upper Midwest, the New England states, and the Mid-Atlantic states, community fish fries are somewhat popular, sometimes held in church basements or lots in observation ofLent. A fish fry is generally informal. A "shore lunch" is a tradition in the northern U.S. and Canada, where outdoor enthusiasts cook their catch on the shores of the ocean, or lake where the fish was caught.

Fried fish is associated with an increased risk of cardiovascular disease.^[1] The AmericanFood and Drug Administration and BritishNational Health Service have suggested that broiled or steamed fish is a healthier option than frying.^[2][3]

Frying fish results in higher losses ofdocosahexaenoic acid (DHA) andeicosapentaenoic acid (EPA) compared to other cooking methods.^[4]

Name	Image	Description
Kani cream croquette		Kani creamcroquette, or Kani creamkorokke, a Japanese take on the French croquette, consists of a creamy filling of crabmeat andbéchamel sauce, coated inpanko breadcrumbs anddeep-fried, often made withimitation crab meat.
Fish and chips		Battered fish which isdeep-fried and served withchips. A populartake-away food in the United Kingdom, Ireland, Australia, New Zealand, Canada and South Africa.
Fishcake		A fishcake or fish cake consists of filleted fish and potato, sometimes coated inbreadcrumbs orbatter, and fried. They are similar to croquettes, and are often served in British fish and chip shops.
Fish finger		Aprocessed food made using awhitefish, such ascod,haddock orpollock, which has been battered or breaded. They are known as fish sticks in North America.
Fish fry		Contains battered orbreaded fried fish. It is usually accompanied withfrench fries,coleslaw,hushpuppies, lemon slices,tartar sauce, andmalt vinegar.
Fried prawn		Popular in Japan where it also used as a component inbento.
Fried shrimp		Batter-coated and deep-friedshrimp, usually cooked invegetable oil[5][6]
Friedrui		Friedrui served inDhaka,Bangladesh.
Fried stuffed fish (pomfret)		Fried stuffed/recheadopomfret served inGoa,India. The stuffed spicy combination paste/masala is a mixture of green/verde (cilantro/green chillies) or red/vermelho (dried red chillies). Traditionally fried in coconut oil. Served in Goa and Portugal. An alternative is to stuff smaller fish such asmackerel with longitudinally sliced fresh green chillies (jalapeño orserrano).
Lekkerbekje		Dutch fish fried in batter, often served with fried potatoes
Ikan goreng		AnIndonesia andMalaysian dish of seasoned and deep-fried fish. Usually served withsambal chili paste orkecap manis (sweet soy sauce). Popular fish used include gourami, carp, milkfish, and red snapper.
Machh bhaja		Machh bhaja is fish fried in mustard oil. It is a traditionalBengali andOriya dish often eaten along with rice and other dishes. "Machh" means "fish" and "bhaja" means "fry" in Bengali/Oriya.
Pescado frito		AnAndalusian dish, made by coating the fish (blue or white fish) in flour and deep-frying in olive oil. The fish is then sprinkled with salt as the only seasoning.Spanish Jews brought the recipe to England during the 17th Century, helping the eventual development of fish and chips.
Satsuma age		Satsuma age (薩摩揚げ) is a deep-fried fishcake fromKagoshima,Japan.Surimi and flour are mixed to make a compact paste that is solidified through frying. It is a specialty of theSatsuma region. It is known as chikiagi inOkinawa.
Tempura		Japanese dish of seafood or vegetables that have been battered and deep-fried.
Whitebait fritter		Whitebait is a collective term for the small fry of fish. These are tender and edible, and can be regarded as a delicacy. The entire fish is eaten including head, fins and gut. Some species are more desired than others, and the particular species marketed as "whitebait" varies in different parts of the world. In New Zealand, whitebait fritters are popular. Whitebait is combined with eggs or egg white, and cooked as anomelette is cooked.

• List of fish dishes

Wikimedia Commons has media related toFried fish.

• Murdoch (2004)Essential Seafood Cookbook Pan-fries, deep-fries and stir-fries, pp. 56–97. Murdoch Books.ISBN 9781740454124.

• Fish dishes
• Fried foods

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