Ingredients
Fish Bites
- White fish fillets (such as cod, haddock, or pollock) – about 1 pound, cut into 1-inch chunks
- All-purpose flour – 1/2 cup (or almond flour/gluten-free breadcrumbs for gluten-free version)
- Salt – 1 teaspoon, divided
- Black pepper – 1/2 teaspoon, divided
- Olive oil – 2 tablespoons, for frying
Lemon Butter Sauce
- Unsalted butter – 3 tablespoons
- Fresh lemon juice – 2 tablespoons
- Garlic – 2 cloves, minced
Garlic Aioli
- Mayonnaise – 1/4 cup (use dairy-free mayo for dairy-free option)
- Minced garlic – 1 clove
- Fresh lemon juice – 1 teaspoon
- Salt – a pinch
- Black pepper – a pinch
Optional Garnishes and Variations
- Fresh parsley, dill, or chives, chopped (for garnish)
- Cayenne pepper or smoked paprika (for spicy twist)
- Vegan butter and dairy-free mayo (for dairy-free option)
- Alternative fish: salmon or tilapia
Instructions
- Prepare the Fish Bites: Cut white fish fillets into bite-sized, roughly one-inch pieces. Lightly season with half of the salt and pepper, then dredge each piece in flour, shaking off any excess to create a delicate coating.
- Cook the Fish: Heat olive oil in a large skillet over medium heat. When the oil shimmers, add fish bites in batches so as not to overcrowd the pan. Fry each side for 2 to 3 minutes until the bites turn golden and are cooked through. Transfer cooked fish to a warm plate.
- Make the Lemon Butter Sauce: Reduce heat to low and add unsalted butter to the same skillet. Let it melt gently and begin to bubble. Stir in freshly squeezed lemon juice and minced garlic. Simmer the sauce for about one minute, taking care not to burn the garlic.
- Toss Fish Bites in Sauce: Return the cooked fish bites to the skillet and gently toss to coat them thoroughly in the lemon butter sauce, giving each piece a glossy and flavorful finish.
- Prepare the Garlic Aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and the remaining salt and pepper until smooth and tangy. Adjust seasoning to taste.
- Serve and Enjoy: Plate the lemon butter fish bites alongside a generous dollop of garlic aioli. Garnish with fresh herbs or lemon wedges if desired, and serve immediately.
Notes
- Use the freshest fish available for best taste and texture.
- Fry fish bites in small batches to keep them crispy.
- Keep the lemon butter sauce on low heat to prevent garlic from burning.
- Freshly squeezed lemon juice delivers best flavor compared to bottled.
- Make garlic aioli just before serving for optimal freshness and texture.
- Store leftover fish bites and aioli separately in airtight containers refrigerated up to 2 days.
- Reheat fish bites gently in a low oven or air fryer to maintain crispiness; avoid microwave reheating.
- For gluten-free version, substitute flour with almond flour or gluten-free breadcrumbs.
- For dairy-free option, use vegan butter and dairy-free mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4 ounces fish bites with 2 tablespoons aioli
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 65 mg
Keywords: lemon butter fish bites, garlic aioli, seafood appetizer, easy fish recipe, quick snack, gluten-free fish bites