Craving a crispy, flavorful fish dish that's quick to make and incredibly satisfying? Look no further than this easy Vietnamese recipe for salted fried tilapia! This simple yet elegant recipe delivers perfectly crispy skin and flaky, juicy white meat, showcasing the natural sweetness of the tilapia. Forget complicated techniques and lengthy marinades; this recipe is designed for busy weeknights, using readily available ingredients to create a restaurant-quality meal in minutes. The delightful balance of salty, crispy, and tender textures will quickly become a family favorite.
Forget takeout! With just a handful of pantry staples and fresh tilapia fillets, you'll be enjoying this delicious dish in no time. Ready to learn how to achieve that perfect crispy texture and irresistible flavor? Let's dive into the step-by-step instructions and transform your dinner routine with this simple yet stunning salted fried tilapia recipe.
Tools Needed
- Knife
- Cutting board
- Mortar and pestle (optional)
- Bowl
- Frying pan
- Basket
Ingredients
- Tilapia fish: 500g
- Egg: 1
- Lemongrass: 5 stalks
- Fried flour
- Salted roasted flour
- Seasoning powder: 1 teaspoon
- Salt
- Ground pepper
Step-by-Step Instructions
Step 1. Prepare and Marinate the Tilapia
- Clean and fillet the tilapia, removing fins, scales, and intestines. Thoroughly scrub the green part inside until white.
- Cut the fish fillets into large pieces. Marinate with seasoning powder, salt, and ground pepper for 20 minutes.
Step 2. Prepare and Fry the Lemongrass and Fish
- Pound the lemongrass stalks (optional, but recommended for finer fibers). Separate the green part into fine strands, discarding the harder head part (unless pounded thoroughly).
- Mix a spoonful of fried flour with the lemongrass strands to ensure crispiness during frying.
- Add two spoonfuls of fried flour to the marinated fish and mix well to coat evenly.
- Heat cooking oil in a frying pan over medium heat. Fry the lemongrass until golden brown, flipping halfway, about 15-20 seconds per side.
- Add more oil to the pan (if needed). Fry the fish in batches over medium heat until golden and crispy, ensuring even cooking. Avoid flipping too frequently to maintain crispness.
Step 3. Coat and Drain
- Remove the fried fish and lemongrass and place them in a basket to drain excess oil. Once cool, toss the fish and lemongrass with two spoonfuls of salted roasted flour.
Step 4. Assemble and Serve
- Arrange the lemongrass at the bottom of a serving dish. Layer the fish bones (optional) and then the fish fillets on top. Sprinkle any remaining salted flour over the dish.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Use a mortar and pestle to finely shred the lemongrass for better texture and appearance.
- Don't cut the fish fillets too small; larger pieces will fry better and stay more moist.
- Avoid over-flipping the fish during frying to prevent it from becoming soggy.
- Using mixed fried flour helps the dish stay crispy for longer.
Nutrition
- N/A
FAQs
1. Can I use frozen tilapia fillets?
Yes, just make sure to thaw them completely and pat them dry before frying to ensure they crisp up properly.
2. What type of oil is best for frying?
Vegetable oil or canola oil are great choices because they have a high smoke point and won't impart strong flavors.
3. How do I know when the tilapia is cooked through?
The tilapia is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
This easy Vietnamese recipe for crispy salted fried tilapia is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. The satisfying crunch and delicate flavor will leave you wanting more, and the simple preparation makes it a recipe you'll return to again and again. Enjoy your delicious and effortlessly crispy tilapia!