Crispy whole fried fish. Oh, the memories this dish evokes! I think back to lazy summer days by the coast, the sun warming my face, and the incredible aroma of fish frying in the distance. This is more than just a recipe; it’s a taste of sunshine and salty air. Crispy whole fried fish is a celebration of simplicity and vibrant flavors, and I’m so excited to share my version with you.
Table of Contents
Why You Will Love This crispy whole fried fish Recipe
This crispy whole fried fish recipe is pure comfort food. It’s surprisingly quick to make, delivering a restaurantquality meal without the fuss. The crispy skin gives way to succulent, flaky flesh, creating a delightful textural contrast. The flavorful tomatillo fish sauce adds a bright, tangy kick that perfectly complements the richness of the fish. One of my favorite memories is learning this recipe from my grandmother; she always made it with so much love, and I hope you can feel that same love in every bite! Plus, it’s a total crowd pleaser!
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Ingredients Needed for This crispy whole fried fish Recipe
Here’s what you will need to make this delightful meal:
- For the Fish:
* 1 whole fish (such as snapper, branzino, or tilapia), about 1.5 to 2 pounds, scaled and gutted
* 1 tablespoon kosher salt
* 1 teaspoon black pepper
* ½ teaspoon garlic powder
* ½ cup cornstarch
* Vegetable oil for frying
- For the Tomatillo Fish Sauce:
* 1 pound tomatillos, husked and rinsed
* 2 serrano peppers, stemmed
* 4 cloves garlic
* ½ cup chopped cilantro
* 3 tablespoons fish sauce
* 2 tablespoons lime juice
* 1 tablespoon sugar
* ¼ cup water
How to Make This crispy whole fried fish Recipe
- Prepare the Fish: Rinse the fish thoroughly and pat it completely dry with paper towels. This step is KEY for achieving crispy skin!
- Season & Coat: In a small bowl, combine the salt, pepper, and garlic powder. Rub the mixture all over the fish, inside and out. Sprinkle the cornstarch evenly over the fish, making sure to coat both sides and inside the cavity.
- Make Tomatillo Fish Sauce: Combine the tomatillos, serrano peppers, and garlic in a saucepan. Cover with water and bring to a boil. Reduce heat and simmer for about 57 minutes, or until the tomatillos are soft and have changed color.
- Blend the Sauce: Allow the Tomatillos mixture to cool slightly. Transfer the ingredients to a blender (or use an immersion blender). Blend until smooth.
- Finish The Sauce: Pour the blended sauce into a bowl. Stir in the cilantro, fish sauce, lime juice, sugar, and water. Taste and adjust seasonings as needed. It should be a balance of tangy, sweet, and salty. The tomatillos can vary in sweetness so some additional sugar may be needed.
- Fry the Fish: Heat about 2 inches of vegetable oil in a large, deep skillet or pot over mediumhigh heat until it reaches 350°F (175°C).
- Carefully Fry: Gently slide the fish into the hot oil. Be careful not to overcrowd the pan.
* *ProTip: Use a splatter screen to avoid hot oil splatter.*
8. Fry Until Crispy: Fry for about 68 minutes per side, or until the fish is golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C).
9. Remove from Oil Carefully remove the fish from the oil and place it on a wire rack lined with paper towels to drain excess oil.
How to Serve This crispy whole fried fish Recipe
Serve the crispy whole fried fish immediately while it’s hot and crispy. Drizzle generously with the tomatillo fish sauce. Garnish with fresh cilantro sprigs and lime wedges for an extra burst of flavor. This dish pairs well with steamed rice, noodles, or a simple salad. Consider adding some pickled vegetables for a contrasting crunch and acidity. To elevate your plating, arrange the fish on a large platter, surrounded by your chosen sides and garnishes.
How to Store This crispy whole fried fish Recipe
Crispy fried fish is best enjoyed immediately, but leftovers can be stored.
- Refrigeration Instructions: Store any leftover crispy whole fried fish in an airtight container in the refrigerator for up to 23 days.
- Freezing Guidelines: Freezing is not recommended as it will affect the texture of the fish.
- Reheating Tips: Reheat the fish in a preheated oven at 350°F (175°C) for about 1015 minutes, or until heated through and the skin is somewhat crispy. If you prefer to air fry, heat in air fryer same temp for about 5-7 minutes or until heated.
- Shelf Life Information: Properly stored in the refrigerator, leftover crispy whole fried fish will last for up to 3 days.
Tips to Make This crispy whole fried fish Recipe
- Ingredient Swaps: You can use other types of fish, such as red snapper or sea bass. For a milder sauce, use jalapeños instead of serranos.
- Success Tips: Ensure the fish is completely dry before frying for maximum crispiness. Don’t overcrowd the pan when frying to maintain the oil temperature.
- Common Mistakes to Avoid: Overcooking the fish will result in dry and tough meat. Avoid using old or rancid oil for frying, as it can affect the taste.
- Pro Tips for Best Results: Marinate the fish for at least 30 minutes to allow the flavors to penetrate. Use a deepfry thermometer to maintain the correct oil temperature. After frying, place a small handful of chopped fresh basil, mint or cilantro within the cleaned out fish bones and head and serve immediately! Makes for a dramatic and very flavorful presentation.
Helpful Notes for This crispy whole fried fish Recipe
- Ingredient Details: Choose a fish that is fresh and has clear eyes and a firm texture.
- Equipment Recommendations: A large, deep skillet or pot for frying and a good blender for making the sauce are essential. A splatter screen is also highly recommended.
Looking for another great seafood recipe? Try my fish tacos!
Variation of This crispy whole fried fish Recipe
- Seasonal Twists: In winter, add a pinch of warming spices like cumin or smoked paprika to the fish seasoning.
- Optional Versions: Try grilling the fish and serving it with the tomatillo fish sauce for a healthier option.
- Creative Modifications: Experiment with different herbs in the sauce, such as Thai basil or mint. For an additional kick, add a small amount of finely diced Scotch bonnet pepper.
What is the best type of fish to use for crispy whole fried fish?
Smaller fish like tilapia, snapper, or branzino are excellent choices for frying whole. They cook quickly and evenly, resulting in crispy skin and tender flesh.
How do you get crispy skin on fried fish?
The key to crispy skin is to ensure the fish is dry before frying. Pat the fish dry with paper towels, dredge it in seasoned flour or cornstarch, and fry in hot oil at the correct temperature (around 350°F). Avoid overcrowding the pan to maintain the oil temperature.
What is the best oil for frying fish?
Oils with a high smoke point, such as peanut oil, canola oil, or vegetable oil, are ideal for frying fish. These oils can withstand the high temperatures required for achieving a crispy exterior without burning.
How do you keep fried fish crispy after frying?
Place the fried fish on a wire rack lined with paper towels to drain excess oil; this prevents the fish from steaming and becoming soggy. Avoid stacking the fish on top of one another.
Conclusion
This crispy whole fried fish recipe with tomatillo fish sauce is a guaranteed hit. The satisfying crunch of the skin combined with the tender fish and vibrant sauce creates a flavor explosion you won’t soon forget. So gather your ingredients, follow these simple steps, and get ready to enjoy a truly unforgettable meal. Please leave a comment below if you or have any questions! Enjoy your crispy whole fried fish!
Crispy Whole Fried Fish: The BEST Recipe with Tomatillo Sauce
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
This Crispy Whole Fried Fish recipe delivers restaurant quality crispy skin and delightul flaky flesh contrast in just a few simple steps. The homemade tomatillo fish sauce takes it to the next level.
Ingredients
- 1 whole fish (such as snapper, branzino, or tilapia), about 1.5 to 2 pounds, scaled and gutted
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup cornstarch
- Vegetable oil for frying
- 1 pound tomatillos, husked and rinsed
- 2 serrano peppers, stemmed
- 4 cloves garlic
- ½ cup chopped cilantro
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- ¼ cup water
Instructions
- 1. Prepare the Fish: Rinse the fish thoroughly and pat it completely dry with paper towels. This step is KEY for achieving crispy skin!
- 2. Season & Coat: In a small bowl, combine the salt, pepper, and garlic powder. Rub the mixture all over the fish, inside and out. Sprinkle the cornstarch evenly over the fish, making sure to coat both sides and inside the cavity.
- 3. Make Tomatillo Fish Sauce: Combine the tomatillos, serrano peppers, and garlic in a saucepan. Cover with water and bring to a boil. Reduce heat and simmer for about 5-7 minutes, or until the tomatillos are soft and have changed color.
- 4. Blend the Sauce: Allow the Tomatillos mixture to cool slightly. Transfer the ingredients to a blender (or use an immersion blender). Blend until smooth.
- 5. Finish The Sauce: Pour the blended sauce into a bowl. Stir in the cilantro, fish sauce, lime juice, sugar, and water. Taste and adjust seasonings as needed. It should be a balance of tangy, sweet, and salty. The tomatillos can vary in sweetness so some additional sugar may be needed.
- 6. Fry the Fish: Heat about 2 inches of vegetable oil in a large, deep skillet or pot over mediumhigh heat until it reaches 350°F (175°C).
- 7. Carefully Fry: Gently slide the fish into the hot oil. Be careful not to overcrowd the pan.
- 8. Fry Until Crispy: Fry for about 6-8 minutes per side, or until the fish is golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C).
- 9. Remove from Oil Carefully remove the fish from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Southeast Asian
Nutrition
- Calories: 650
- Sugar: 8g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 150mg
Keywords: fish, fried fish, crispy fish, whole fish, tomatillo, fish sauce