This crispy pan-fried fish topped with a cool and creamy Greek yogurt mint sauce is the perfect quick and flavorful dinner. Golden on the outside and tender on the inside, the fish pairs beautifully with the tangy yogurt, fresh mint, and subtle spice for a balanced and refreshing meal.

Why You’ll Love This Recipe

This recipe is ideal for busy weeknights when you need something fast yet satisfying. The fish cooks in minutes, creating a crisp golden crust while staying flaky and tender inside.

The Greek yogurt mint sauce adds a refreshing contrast to the warm, crispy fillets. The combination of tangy buttermilk, fresh mint, garlic, and a hint of red pepper flakes creates a creamy topping that elevates a simple pan-fried fish into something special.

It’s also versatile. You can serve it with rice, salad, or roasted vegetables, and it works beautifully for both casual family dinners and slightly more elegant occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Greek Yogurt Mint Sauce:

1/2 cup Greek yogurt (nonfat or low-fat)
1/3 cup buttermilk (low-fat)
3 tablespoons chopped fresh mint, divided
1/2 teaspoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon salt (or to taste)

For the Fish:

4 medium thin white fish fillets (tilapia, trout, or red snapper), about 1 pound total
1/3 cup all-purpose flour (or gluten-free multi-purpose flour)
1 to 2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grapeseed oil or olive oil (for frying)

Optional Garnish:

4 small sprigs fresh mint

Directions

1. Prepare the sauce.
   In a small mixing bowl, combine the Greek yogurt, buttermilk, 1 1/2 tablespoons of the chopped fresh mint, minced garlic, crushed red pepper flakes (if using), and salt. Whisk until smooth and creamy. Cover and refrigerate while preparing the fish to allow the flavors to develop.
2. Prepare the fish.
   Rinse the fish fillets under cold water and pat them completely dry with paper towels. Lightly season both sides of each fillet with salt and black pepper.
3. Dredge the fillets.
   Place the flour on a shallow plate. Dredge each fillet in the flour, ensuring an even, thin coating on all sides. Shake off any excess flour.
4. Season with paprika.
   Sprinkle paprika evenly over both sides of each coated fillet.
5. Heat the oil.
   Pour the grapeseed or olive oil into a large skillet and heat over medium heat. The oil should be hot but not smoking. When ready, it should gently sizzle when the fish is added.
6. Fry the fish.
   Carefully place the fillets into the skillet without overcrowding the pan. Fry for about 3 minutes on the first side until golden brown. Turn gently and fry another 3 minutes on the second side, or until the coating is crisp and the fish flakes easily with a fork.
7. Drain.
   Transfer the cooked fillets to a plate lined with a double layer of paper towels to absorb excess oil.
8. Serve.
   Spoon the chilled Greek yogurt mint sauce over the warm fish. Sprinkle the remaining 1 1/2 tablespoons of chopped fresh mint on top and garnish with mint sprigs if desired. Serve immediately.

Servings and timing

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Spicy version: Increase the crushed red pepper flakes to 1/2 teaspoon or add a pinch of cayenne to the flour mixture.

Herb twist: Substitute part of the mint with fresh dill or parsley for a different herbal note.

Citrus boost: Add 1 teaspoon of fresh lemon zest to the yogurt sauce for extra brightness.

Baked option: Instead of frying, place the floured fillets on a lightly oiled baking sheet and bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.

Whole wheat coating: Replace half of the flour with whole wheat flour for a slightly nuttier flavor.

Storage/Reheating

Storage:
Store leftover fish and sauce separately in airtight containers in the refrigerator for up to 2 days.

Reheating:
Reheat the fish in a skillet over medium heat for a few minutes on each side to help restore crispiness. You can also warm it in a 350°F (175°C) oven for 8–10 minutes. Avoid microwaving if possible, as it may soften the crust.

The yogurt sauce should not be reheated. Serve it chilled or allow it to sit at room temperature for about 10 minutes before serving.

FAQs

Can I use frozen fish fillets?

Yes, but make sure they are fully thawed and thoroughly patted dry before dredging in flour to ensure a crispy coating.

What type of fish works best?

Tilapia, trout, and red snapper work very well because they are mild and cook quickly. Any thin white fish fillet can be used.

Can I make the sauce ahead of time?

Yes. The sauce can be prepared up to 24 hours in advance and stored in the refrigerator in a sealed container.

Is this recipe gluten free?

It can be. Simply use a gluten-free multi-purpose flour blend in place of regular flour.

How do I know when the fish is fully cooked?

The fish should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C).

Can I air fry the fish?

Yes. Lightly spray the coated fillets with oil and air fry at 375°F (190°C) for about 8–10 minutes, flipping halfway through.

What can I serve with this dish?

It pairs well with saffron rice, a fresh salad, roasted vegetables, or steamed asparagus.

Can I substitute the buttermilk?

If you do not have buttermilk, mix 1/3 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.

How can I make the crust extra crispy?

Ensure the fish is very dry before dredging and avoid overcrowding the pan, which lowers the oil temperature.

Can I use full-fat yogurt?

Yes. Full-fat Greek yogurt will make the sauce richer and creamier.

Conclusion

Crispy Fish with Greek Yogurt Mint Sauce is a quick, flavorful meal that delivers both texture and freshness in every bite. The golden crust contrasts beautifully with the cool, herb-infused yogurt topping, making it a reliable and impressive dish for any night of the week. With simple ingredients and minimal preparation time, this recipe proves that delicious dinners do not have to be complicated.

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