Achieving a perfectly crispy and golden-brown fried fish that stays intact can be considered an art form. The secret lies in the preparation and a special “liquid” for dipping the fish before frying. Below is a detailed guide to mastering this delicious dish:
Ingredients for Fried Fish
Fresh fish (such as tilapia, carp, or pink perch, depending on your preference): 1 fish weighing approximately 500-700g
Ginger: 1 small knob
White wine: 2 tablespoons
Salt: 1 teaspoon
Cooking vinegar: 2 tablespoons
Cooking oil: enough for deep-frying
Spices: turmeric powder, chili powder (optional)
Tools
Non-stick or cast iron pan
Fish spatula
Clean paper towels
Steps to Create the Ultimate Crispy Fried Fish
Step 1: Prepare the Fish
Clean the fish: Remove the gills, intestines, and scales (if necessary). Rinse the fish thoroughly and make a few slashes on the body to allow better seasoning and even cooking.
Remove the fishy odor: Soak the fish in a diluted salt solution or rub it with salt and finely chopped ginger, then rinse again with cold water.
Step 2: Prepare the Special “Liquid”
Mix the dipping solution: Combine 2 tablespoons of white wine with 2 tablespoons of cooking vinegar. You can also add 1/2 teaspoon of turmeric powder for a beautiful golden color.
Dip the fish: Use paper towels to pat the fish dry, then dip or brush the wine and vinegar mixture all over the fish, inside and out. Let the fish rest for about 5-10 minutes. This mixture helps to firm up the flesh, remove any remaining fishy odor, and creates a crispy coating when fried.
Step 3: Fry the Fish
Prepare the pan: Heat enough oil in a pan to deep-fry the fish. The oil should be hot but not smoking. Test by dropping a small piece of ginger into the oil; if it sizzles gently, it’s ready.
Fry the fish: Carefully place the fish into the hot oil. Maintain a medium heat and fry each side for about 5-7 minutes, or until golden and crispy. Avoid turning the fish too early to prevent breakage.
Prevent sticking: Before adding the fish, you can sprinkle a little salt into the pan to reduce oil splatter and sticking.
Step 4: Final Touches
Remove the fish from the oil and place it on a plate lined with paper towels to absorb excess oil.
Garnish with coriander or scallions and serve with a sweet and sour fish sauce or chili salt.
Tips for the Perfect Crispy Fried Fish
Choose fresh fish with shiny scales and clear eyes to ensure the best flavor and texture.
Use a non-stick or cast iron pan for easier handling.
Avoid moving the fish for the first 2-3 minutes of frying to allow a crispy crust to form.
The wine and vinegar mixture not only creates a crispy texture but also helps prevent the fish from sticking to the pan.
We hope you enjoy this delicious and crispy fried fish! Bon appétit!
