Craving a truly satisfying meal that's both simple and spectacular? Look no further than crispy fried sea fish! This classic dish delivers a delightful crunch with every bite, its flaky interior perfectly complementing a golden, flavorful exterior. Forget greasy, disappointing results; this recipe unlocks the secret to achieving perfectly crispy, juicy fish every single time. We'll guide you through selecting the best fish, mastering the perfect breading technique, and achieving that irresistible golden-brown crust.
From choosing the right type of sea fish to the essential frying temperature, every detail matters in achieving crispy perfection. We'll explore different breading options, including variations to suit your taste preferences, ensuring a delightful culinary experience. Ready to embark on this flavorful journey and create a truly memorable fried fish feast? Let's dive into the step-by-step guide!
Tools Needed
- Frying pan
- Knife
- Bowl
Ingredients
- Sea fish (e.g., mackerel, red snapper): 1 kg
- Salt
- Dry tea leaves
- Lemon: 2 tablespoons of juice
- Garlic
- Chili (or hot chili)
- Sugar: 2 tablespoons
- Fish sauce (40-degree): 1.5 tablespoons
- Water: 4 tablespoons
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Fish
- Wash the fish thoroughly with salt to remove blood clots.
- Steep dry tea leaves in a small amount of water to extract the essence.
- Soak the fish in the tea water for 10-15 minutes to remove fishy smell.
- Drain the fish without rinsing.
- Mix the drained fish with 2 tablespoons of lemon juice.
- Marinate the fish for 15 minutes.
Step 2. Make the Sweet and Sour Sauce
- Mince garlic and chili. Mix sugar, fish sauce, water, and lemon juice. Add minced garlic and chili at the end.
Step 3. Fry the Fish
- Heat oil in a frying pan. Add 1 teaspoon of salt to the oil to prevent splashing.
- Fry the fish slowly until golden brown and crispy, flipping halfway.
Step 4. Serve
- Serve the crispy fried fish with the sweet and sour fish sauce.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Using tea water to remove fishy smell.
- Adding lemon juice to the fish before frying for extra crispiness and to prevent sticking.
- Adding salt to the hot oil before frying to prevent oil splashing.
Nutrition
- Carbs: 2-5g per 100g serving
FAQs
1. What type of fish is best for frying?
Firm, white-fleshed fish like cod, haddock, or tilapia work best. They hold their shape well during frying and don't dry out easily.
2. How do I prevent my fried fish from being greasy?
Ensure your oil is hot enough (around 350°F/175°C) before adding the fish. Don't overcrowd the pan, and pat the fish dry before breading to remove excess moisture.
With this recipe, achieving perfectly crispy fried fish is easier than you think. Enjoy the satisfying crunch and delicious flavor of your homemade masterpiece, served with your favorite sides. Now go forth and conquer the art of crispy fried fish!