Crispy Fried Whole Fish with Tamarind Chili Glaze

This tasty Fish dish is inspired by the amazing and bold flavors of Southeast Asia. Sweet, Sour and Spicy flavors are combined perfectly with the great textures of this Crispy Fried Whole Fish that makes for an absolute showstopper on the plate. The Fish itself is finished with a coating of a rich and spicy Tamarind Chili Jam that adds a sweet and sour glaze to the Fish right before serving. This dish is definitely one we recommend giving a try at home and is a great way to put a creative spin on cooking Whole Fish

What is the best type of Fish to Fry?

There are loads of great options when it comes to frying up some Whole Fish. For the best result, however, we recommend White Fish that has firm flesh. Fish like Snapper, Branzino, and Sea Bass are great choices. Basically, anything that’s going to not fall apart when being fried at a high temperature. Fish like Salmon and Mackerel will not be an ideal choice, so stick to the White Fish for a great result

It’s always a good habit to ask your Fish Monger what they recommend. They’re closest to their product and can steer you in the right direction. Just let them know you’re looking for a good fish for Frying and they’ll get you the best, freshest option available. Fish types will, of course, vary from when you are in the world, so best to chat to the experts

One final step is to ensure you pick the right sized fish. That is, one that will fit in your pan! You don’t want the Fish to be too big for the pan, as it won’t cook evenly and will just be a big hassle in general. Likely the biggest fish at the store won’t be right for you. Opt for something reasonable that will fit in the pan. This may mean you’ll need to make multiple Crispy Fried Whole Fish, depending on how many people you are cooking for

For our Crispy Fried Whole Fish, we recommend shallow frying

There are several major benefits for shallow frying over deep frying when it comes to Whole Fish. The first is that you won’t need to use anywhere near as much Oil. You will only need enough Oil to cover your whole pan with enough Oil that the fish will partially submerge on one side. We used a relatively large Cast Iron Pan for this recipe and used about 3 cups of Vegetable Oil, and it was more than enough

Usually when we do any kind of frying (deep frying or shallow) the Oil can be replenished and reused. However, with this recipe the Oil is going to take on quite a lot of the Fish flavor (and smell). Unfortunately, this means the Oil will need to be discarded once you’ve finished with the dish. Therefore, shallow frying is a preferred option as you won’t be throwing away as much Oil once you’re done

Finally, shallow frying is a lot safer. In general, any kind of frying with hot Oil can carry some risks. If you are prepared and operate safely, frying is a very safe way to cook. However, it can carry some more elevated risks, especially deep frying. Adding a heavy fish to a large pot of hot Oil will cause a violent reaction to the Oil. If the Oil is filled too close to the top it may run the risk of overflowing. Shallow Frying uses far less Oil, so it is a lot safer

Preparing and Frying the Fish

There are relatively few steps when cooking the Crispy Fried Whole Fish dish. First step is to season the Fish on both sides with Salt and then sit it at room temperature for about 20 minutes. The Salt will draw out the excess moisture from the skin, which you will then need to pat down with a towel

We want the Fish as dry as possible before it gets coated and fried. This will assist with getting it as crispy as possible. While the Fish is sitting there you can prepare the breading. It’s a very easy breading consisting of ½ cup of AP Flour, ¼ cup of Corn Starch and mixed in with some seasoning. We’ve used a combination of Salt, Pepper, Onion Powder, and Garlic Powder

When the Fish is ready to be coated, cut some diagonal slits along the flesh on either side. This will also help with getting a crispier result and allows for the Fish to cook more evenly. Coat the Fish well with Flour, then dust off any excess Flour before it goes into the Oil

You want your Oil Hot

The key to beautiful crispy skin on the Fish is to fry it at a very high temperature. Fish doesn’t take long to cook, so hitting it with a super-high temperature Oil will get the outside coating beautiful and crispy without overcooking the flesh inside

Heat the Oil over a high heat and once it reaches 350 – 375F, carefully place the Fish into the Oil. The correct way to add the Fish is to hold it firmly by the tail and place it, headfirst, gradually into the Oil so that the Fish is placed away from you. This way if there is any Oil splashing up (hopefully not) it will splash away from you

Cook the Fish for 5 minutes on one side, then carefully roll it over (I recommend using tongs and a spatula) to cook the other side. You can ladle the hot Oil straight over the fish once you’ve turned it, and this will help to get an even crispier coating

Once cooked, remove the Fish and lay it on an elevated wire rack so any excess Oil will drop off. Immediately season with Salt and then you can either serve it as is, or apply the Tamarind Chili Jam for an amazing finish

Adding homemade Tamarind Chili Jam to the Fried Fish gives it a sweet, sour, and even crispier coating

This final step is optional, but in our opinion completely makes the dish. You will need to prepare the Tamarind Chili Jam in advance. Don’t worry, it’s really easy to make. We’ve got a dedicated recipe for it here, and details in the recipe below on how to make it

Once your Fish is cooked you can either spread the Chili Jam straight over the Fish right before serving. Or, for the best result, spread the Jam over the Fish and then broil it for a few minutes. This step will caramelize the Jam and make the coating / skin so ridiculously crispy and sweet. It’s the best result, and we highly recommend it for a simple amazing Crispy Fried Whole Fish with Tamarind Chili Jam dish

Crispy Fried Whole Fish Recipe

Ingredients

Chili Jam Ingredients

• 3 cups of White Sugar
• 3 large Tomatoes, deseeded and finely diced
• 3 tbsp. Tamarind Paste (you can replace with Tamarind Water)
• 3 tbsp. Red Wine Vinegar
• 2 tbsp. Fish Sauce
• 4 Chilis, finely sliced (seeds included)
• 4 Garlic Cloves, finely diced
• 1 tbsp. freshly grated Ginger
  
  

Frying Fish Ingredients

• 1 medium sized whole White Fish, gutted and scaled
• 3 cups of Frying Oil (eg: Vegetable / Canola Oil)
• ½ cup All Purpose Flour
• ¼ cup Corn Starch
• ½ tsp. Onion Powder
• ½ tsp. Garlic Powder
• Salt and Pepper
• A handful of Cilantro
• 1 Red Chili, sliced
• Lime Wedges
  
  

Instructions

1. Combine the Chili Jam ingredients into a saucepan and bring to a boil. Drop the heat to low and simmer for 1 hour until thick. Set the Jam aside and allow it to cool
2. Pay the Fish dry with paper towels then season with Salt on all sides. Allow the Fish to sit for 20 minutes, then pay dry any season again. When ready to cook, cut several diagonal cuts across the flesh of the Fish on both sides
3. Combine Flour, Corn Starch, Onion Powder, Garlic Powder, 1 tsp. of Pepper and 1 tbsp. of Salt in a sheet pan. Coat the Fish well on both sides, then dust off any excess Flour
4. Add the Oil to a large oven safe pan (eg: a Cast Iron skillet) and heat over medium high heat. Once the Oil reaches 350F, carefully place the Fish into the pan by holding the tail and placing it head-first, rolling away from yourself
5. Pan fry for 4 minutes then carefully flip the fish over using tongs and a spatula. Fry for a further 4 minutes. You can ladle Oil over the exposed Fish side as it cooks
6. Carefully remove the Fish from the Oil and place it on an elevated wire rack. Season with Salt then coat with a generous spoonful of Chili Jam on both sides
7. Transfer the Fish on a large sheet pan and then place under the broiler set to high for 1 minute to caramelize the Jam
8. Plate the Fish on a large serving platter with Cilantro and Lime Wedges. Top the Fish with freshly sliced Chili and serve family style
   
   

Recipe Notes

• You can make the Chili Jam in advance. It will store in the refrigerator for months, allowing you to use it for loads of amazing dishes
• Applying the Chili Jam is optional for this dish, but it makes the Fish so much more flavorful and crispier
• When choosing the Fish, look for one that will fit inside your largest frying pan. This will ensure an even cook
  
  

We just know you’re going to love this delicious Crispy Fried Whole Fish with Tamarind Chili Jam. The flavors are immense and authentic to Southeast Asian cuisine. The dish itself is a showstopper and is best served family style. If you’re feeding a large group you can simply make multiple Fishes, just cook them one at a time in the Oil

For more delicious Asian influences recipes such as this one, we recommend you check out these tasty dishes:

• Szechuan Kung Pao Chicken
• Salt and Pepper Squid
• Sweet and Sour Red Curry with Chicken
• Spicy Korean Chicken Wings
  
  

Happy Cooking!