Whole Tempura Lionfish

Photography By Kathryn Brass-Piper | July 05, 2016


1. Score lionfish by cutting an “X” on both sides of fish. Rub all over with chopped garlic and squeeze fresh lemon juice onto fish. Coat completely with flour.

2. Heat enough oil to cover fish in a deep skillet or an outside deep fryer. Gently place whole fish into hot oil and cook for approximately 6–8 minutes, depending on size of fish. The finished fish will have a golden brown crust on the outside with white, flaky, and sweet flesh on the inside.


  • 1 whole lionfish, cleaned and spiny tips removed
  • 2 cloves garlic, chopped
  • 1 lemon
  • Seasoned all-purpose flour, to coat fish
  • Canola oil, for frying
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