There’s a nice little balance going on here: mild heat from the breaded coating, and a rich, buttery Ala King sauce to smooth everything out. Every forkful feels cozy, indulgent, and just spicy enough. And because our  Par-Fried Flamin Hot Breaded Fish is made with real whole fillets, you still get that juicy, flaky bite under all the crunch. 

Flamin Hot Fish Ala King

Yield: 2–3 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

INGREDIENTS

For the Fish

2 to 3 portions Pacific Bay Ready to Heat Par-Fried Flamin Hot Breaded Fish

Oil, as needed (for frying, air frying, or baking)

For the Rice & Corn

2 cups steamed rice

1 cup corn kernels (fresh, frozen, or canned)

1 tbsp butter

Salt and black pepper, to taste

For the Ala King Sauce

2 tbsp butter

2 tbsp flour

1 cup chicken stock (or vegetable stock)

½ cup fresh milk or cream

½ cup mushrooms, sliced

½ small bell pepper, diced

1 tbsp green peas (optional)

½ tsp paprika (optional)

Salt and black pepper, to taste

PROCEDURE

Cook the fish until crispy. Bake, air-fry, fry per pack directions (Oven: 200 °C, 12 to 15 min; Air fryer: 200 °C, 8 to 10 min; Deep fry: 180 °C, 8 to 10 min).

Make buttered corn rice. Melt butter; sauté corn kernels for 2 minutes with salt and pepper. Fold in hot rice until glossy with butter; keep warm.

Whisk the Ala King sauce. Make a pale roux with butter and flour. Whisk in stock, then milk/cream. Simmer until it thickens slightly.  Stir in mushrooms, bell pepper, peas. Season with salt, pepper, and paprika.

Assemble and serve. Place a mound rice on a plate, add the breaded fish, and spoon the Ala King sauce over or beside it. Garnish with parsley or spring onions.

NOTES

Pacific Bay Advantage: Pacific Bay Ready to Heat Par-Fried Flamin Hot Breaded Fish delivers consistent crunch and spice—no prep required.

Sauce texture: Keep it slightly loose so it coats without sogging the crust; thin with warm stock.

Flavor boost: Deglaze the roux with a splash of white wine before adding stock.

Make-ahead: Sauce keeps up to 2 days; reheat gently and loosen as needed. Cook fish last for best crunch.

Alternatives/subs: Try Pacific Bay Ready to Heat Par-Fried Natural Fish Fingers, or serve with Pacific Bay Ready to Heat Frozen Breaded Shrimp Popcorn for extra crunch.

Serving ideas: Lemon wedge for brightness; hot honey or chili flakes for heat.

FAQS

Q: How do I keep fried fish crispy under sauce?
A: Keep the sauce loose and spoon it beside or just before serving. Always sauce the plate, not the pan.

Q: Can I air-fry Pacific Bay Ready to Heat Flamin Hot Breaded Fish?
A: Yes—air fry at 200 °C for 8 to 10 minutes, flipping once, until crisp.

Q: What can I use instead of chicken stock?
A: Use vegetable stock; add a touch of soy or mushroom powder for depth.