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.

7 Secrets to Perfect Crispy Whole Fried Fish

Name: Crispy Whole Fried Fish: The BEST Recipe with Tomatillo Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southeast Asian
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

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

Scale

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