If you’re out there, Mr. and/or Ms. I’d-rather-gauge-my-eyes-out-than-serve-or-eat-frozen-fish-sticks, we’re you’re huckleberry: we have an incredibly fast and easy method for a fish fry for kids that yours–and your own fine self–will love. The secret: do it karaage style, the Japanese approach of essentially dry frying chicken. Here, a light marinade and a dip-and-dunk trip through an egg wash and cornstarch (or potato starch) is all that’s needed for a crunchy outsider and tender inside, with no fishy taste or heavy oil stench; the cooking itself takes barely two minutes. For those fast and furious about getting their children (and themselves) to eat and enjoy fish, you can get this on the table in fifteen minutes.
(Note: any white fish–including catfish–will work for this fish fry for kids, but we default to tilapia because the meatier flesh gives a bit of spring to the chew that our toddler quite enjoys.)
Ingredients Overview
- Tilapia Filets: Preferred for their meaty texture and “springy” chew that appeals to toddlers, though any white fish works.
- Soy Sauce, Sugar, & Ginger Powder: A quick marinade that removes “fishy” scents and adds a savory base.
- Egg & Cornstarch: The “dip-and-dunk” duo that creates the signature dry-fry crunch.
- Cooking Oil: Used for a shallow fry; a mini-wok or high-sided pan is recommended.
Steps Summary
- Prep and Marinade: Slice fish into rectangular chunks and toss with soy sauce, sugar, salt, and ginger; refrigerate for 30-60 minutes if possible.
- Heat the Oil: Fill your pan 1/3 to 1/2 full with oil and heat to 320°F (slightly below medium).
- Dredge: Coat each piece in whisked egg, let the excess drip off, then roll thoroughly in cornstarch.
- Fry: Gently submerge 6-8 pieces at a time, cooking for 2-2.5 minutes and turning once for even browning.
- Drain: Place finished pieces on a wire rack or paper towels to remove excess oil.
- Serve: Finish with a squeeze of citrus and serve with your child’s favorite dipping sauces.
FAQ
I’m not familiar with kaarage–is it difficult to pull off? Less so than the usual process of frying fish or another protein, actually. The hop into the frying oil involves only quick dip into an egg wash and a roll in some cornstarch; it can be done in under ten minutes.
Can I use a different type of fish for this fish fry for kids? Yes, any white fish like catfish or cod works, though tilapia is recommended for its kid-friendly texture.
Do I have to marinate the fish? The marination adds additional flavor and ensures the meat inside stays tender. You can cook immediately after adding the marinade; if you don’t want to marinade at all, just generously salt fish before breading.
Can I use breadcrumbs instead of cornstarch? Yes, but if using seasoned breadcrumbs, skip the marinade and simply salt the fish before coating.
Will this smell up my house? You’re deep-frying fish–it’s going to produce an odor. Close your child’s door, open some windows and doors, and begin venting your stove fan before cooking.
Recipe Links
What To Serve With Fish Fry For Kids
- Toddler Green Beans— Get a fresh and crunchy vegetable side to saddle up next to the fish in less than ten minutes.
- Cauliflower Nuggets — Crunchy handheld veggies that pair perfectly with the kaarage fish.
- Perfect Rice — Produce the most moist, kid-friendliest rice every time with our simple and easy-to-follow recipe.
More Toddler Recipes Like This
- Cashew Chicken — Another dry-style deep fry dish, this time a classic Chinese American prep.
- Teriyaki Salmon — Here’s another Japanese restaurant seafood classic, this time both saucy and crispy.
- Crab and Cauliflower Cake Sandwich — A delicious way to serve seafood while sneaking in some veggies.
And check out all of our great toddler dinner recipes!
A 15-Minute Fish Fry for Kids: Easy Homemade Karaage Style
Description
This incredibly fast fish fry for kids uses a Japanese-style dry fry technique to create a light, crunchy coating without the heavy oil. Perfect for a quick 15-minute dinner that picky eaters and parents alike will enjoy.
Ingredients
Instructions
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Pat try the fish filets, then slice the fish into small rectangular chunks.
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Add the fish to a bowl, then pour and sprinkle in the soy sauce, sugar, salt, and ginger powder; toss to coat. If you can, let it sit in the fridge for 30-60 minutes before cooking.
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When ready to cook, mix the egg in a small bowl or shallow container and add the cornstarch to a larger bowl or shallow container. Fill a smaller pot or high-sided pan–we use a mini-wok–with enough oil to fill up ⅓ to ½ of the cooking device. Heat the oil to 320 degrees, or just ever-so-slightly left of Medium.
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Turn on your oven fan and open a few windows, no?
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While the oil heats, coat the fish pieces in the egg mix, allowing excess liquid to run off the pieces; then roll or dredge the fish pieces in the cornstarch until coated.
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Gently place 6-8 pieces of fish into the oil–if using a bigger pot, you can do more like 10-14–until fully submerged, then cook for roughly 2-2.5 minutes, turning the pieces once to ensure even cooking. Once removed from the frying oil, place the pieces on a wire rack or paper towel-lined plate to blot out excess oil.
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When repeating the cooking process for the remaining fish, allow the oil 2-3 minutes to heat back up before adding more fish to the pot/pan.
Serve
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Squeeze lemon or lime all over fish pieces; serve with tartar sauce, cocktail sauce, and/or whatever sauces your child prefers. The Japanese typically eat with cabbage and rice, though our defaults are typically corn on the cob and mashed potatoes.
Adapt
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You can make this with flour or breadcrumbs, too–just note that if using a seasoned (read: salted) coating we recommend skipping the marinade and just salting the fish before rolling the fish pieces in the coating and frying as directed above.
Nutrition Facts
Servings 6
Serving Size 3-4 small pieces
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 12g19%
- Potassium 160mg5%
- Total Carbohydrate 9g3%
- Dietary Fiber 0g
- Sugars 0.5g
- Protein 10g20%
- Calcium 15 mg
- Iron 1 mg
- Vitamin D 1.2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
