What is the best type of Fish to Fry?<\/h2>\n\n\n\n
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\u2019s 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
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It\u2019s always a good habit to ask your Fish Monger what they recommend. They\u2019re closest to their product and can steer you in the right direction. Just let them know you\u2019re looking for a good fish for Frying and they\u2019ll 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
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One final step is to ensure you pick the right sized fish. That is, one that will fit in your pan! You don\u2019t want the Fish to be too big for the pan, as it won\u2019t cook evenly and will just be a big hassle in general. Likely the biggest fish at the store won\u2019t be right for you. Opt for something reasonable that will fit in the pan. This may mean you\u2019ll need to make multiple Crispy Fried Whole Fish, depending on how many people you are cooking for
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For our Crispy Fried Whole Fish, we recommend shallow frying<\/h2>\n\n\n\n
There are several major benefits for shallow frying over deep frying when it comes to Whole Fish. The first is that you won\u2019t 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
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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\u2019ve finished with the dish. Therefore, shallow frying is a preferred option as you won\u2019t be throwing away as much Oil once you\u2019re done
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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
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Preparing and Frying the Fish<\/h2>\n\n\n\n
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
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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\u2019s a very easy breading consisting of \u00bd cup of AP Flour, \u00bc cup of Corn Starch and mixed in with some seasoning. We\u2019ve used a combination of Salt, Pepper, Onion Powder, and Garlic Powder
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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
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You want your Oil Hot<\/h2>\n\n\n\n
The key to beautiful crispy skin on the Fish is to fry it at a very high temperature. Fish doesn\u2019t 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
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Heat the Oil over a high heat and once it reaches 350 \u2013 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
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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\u2019ve turned it, and this will help to get an even crispier coating
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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
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Adding homemade Tamarind Chili Jam to the Fried Fish gives it a sweet, sour, and even crispier coating<\/h2>\n\n\n\n
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\u2019t worry, it\u2019s really easy to make. We\u2019ve got a dedicated recipe for it here<\/a>, 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\u2019s the best result, and we highly recommend it for a simple amazing Crispy Fried Whole Fish with Tamarind Chili Jam dish
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