Fried White Fish with Lime Salt 

Plate of Fried White Fish with Lime Salt in kitchen RV.

A Taste of Wild - New England

Sarah Glover is back with a brand new set of road-friendly recipes, inspired by the coastal landscape of New England.

Fried White Fish with Lime Salt 

I crave fried fish regularly, and luckily, having a kitchen on the road means I can indulge whenever the mood strikes. Fish with lime salt is the perfect blend of sour and savory, and I like to balance it all with a variety of small white fish whose flavor is light and delicate.

Fried White Fish with Lime Salt 

Fried White Fish with Lime Salt 

Yield: Serves 4


  • 4 cups canola oil 
  • 1 cup white bread flour
  • 4 small white fish (about 1 lb.), pin-boned, gutted and butterflied
  • Pickles, to serve


  • 1/3 cup sea salt
  • Zest of 2 limes
  • Freshly ground black pepper

Cooking Tools

  • Large frying pan 
  • Bowl 
  • Plate for coating fish in flour
  • Slotted spoon or tongs


To make the lime salt, place the salt and lime zest in a dry frying pan and place over medium heat they have dried out. Tip into a bowl and season well with pepper.

Pour the canola oil into a large frying pan and heat over the gas cooker until it reaches 300°F or until a cube of bread dropped in the oil browns in 40 seconds.

Meanwhile, combine the flour and lime salt on a plate.

Dredge the fish in the flour mixture until well-coated, shaking off the excess. Lower each fish into the hot oil and cook for 3–5 minutes or until they are all golden and crispy. Remove with a slotted spoon or tongs and drain well on paper towels. 

Serve with your favorite pickles and beer.

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