• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Seafood Recipes

    Crispy Fried Whole Fish Recipe

    Published: Aug 6, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 3 Comments

    930 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    Our Crispy Fried Whole Fish is perfectly cooked with its golden-crisp coating and moist, flaky flesh inside. Don't be intimidated; this recipe is surprisingly easy and will surely become a favorite at your table.

    Crispy Fried Whole Fish on a banana leaf with a dipping sauce and a side of tomatoes and onions.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore more Filipino fried dishes
    • Other seafood recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Crispy Fried Whole Fish
    Oil and salt are not in the picture.

    Notes and substitutions

    • Fish: Firm and meaty varieties like pompano, branzino, tilapia, and catfish hold up well during frying. I used whole snapper, a fish with firm and flaky flesh, to get that crunchy outside while keeping the inside tender and moist.
    • Starch: Cornstarch and all-purpose flour are great for frying for a crispy texture and a beautiful golden color. If you need a gluten-free alternative, rice flour or potato starch work well too.
    • Oil: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, avocado oil, or peanut oil, that can withstand the heat.
    • Dipping sauce: Since the fish is seasoned with only salt, you'll want a tasty sauce or sawsawan to add extra flavor, like soy-vinegar, banana ketchup, chili garlic oil, sweet chili sauce, or lechon sauce.

    How to make this recipe

    Step 1: Clean and pat dry

    Rinse it inside and out with cold water to remove any debris. Use paper towels to pat it dry. This will help the salt adhere better to the surface.

    Patting the fish dry with a paper towel.

    Step 2: Score

    Make shallow diagonal cuts using a sharp knife on both sides. The cuts should be about 1-2 inches apart, depending on their size.

    PRO TIP: Score your fish before frying. This technique helps cook it more evenly and allows the seasoning to infuse the flesh. It also prevents the fish from curling and maximizes crispy edges.

    Scoring the fish.

    Step 3: Season

    Sprinkle salt inside the cavity and on the outside of the fish, rubbing it gently to distribute it evenly. The amount of salt you use will depend on their size and your personal taste. For more flavor, add seasonings like garlic powder or onion powder.

    Seasoning the cavity of the fish with salt.

    Step 4: Coat with starch

    Dust the fish with cornstarch or all-purpose flour (or a combination), gently pressing it onto the surface to achieve a crispy and golden crust when fried.

    As an option, you can coat the fish by placing it in a resealable bag with the starch of your choice and shaking it to coat it evenly.

    Let it rest for about 10 minutes to allow the salt to penetrate the fish while the starch creates a protective coating.

    Two pieces of whole fish completely coated with starch.

    Step 5: Fry

    Pour enough oil into a wok or large frying pan to partially submerge the fish. Heat on medium-high. To test if the oil is hot, dip a wooden chopstick into the oil. If you see bubbles around it, it's ready.

    Hold the fish by its tail and gently place it in the hot oil. Watch out for oil splashes. Fry it on one side until it's golden, about 5 minutes. Tilt the wok occasionally to submerge and crisp the head and tail of the fish.

    Frying the fish in a wok.

    Step 6: Flip

    Gently flip the fish and fry the other side for another 5 minutes until it's evenly cooked and crispy.

    Frying the other side of the fish in a wok.

    Step 7: Drain excess oil

    Place the fried fish on a paper towel-lined plate or a wire rack to help drain excess oil and keep it crispy.

    Two pieces of fried fish on a wire rack.

    Serve with your favorite dipping sauce, paired with steamed white rice or other flavorful options like Sinangag or Java Rice.

    Add a delicious side dish, such as Acahara, Ensaladang Talong, Ensaladang Mangga, and Ensaladang Itlog na Maalat, to complement your meal.

    Crispy Fried Whole Fish on a banana leaf-lined plate.

    Recipe FAQs

    What are the best fish for frying whole?

    The best fish to fry whole are those with firm flesh and a moderate size that allows for even cooking. Popular choices include snapper, branzino, tilapia, pompano, mackerel, grouper, and porgy, as they maintain their texture and flavor beautifully during frying.

    What is the best way to fry fish?

    The best way to fry fish is to start with clean, well-seasoned fish. Dredge the fish in cornstarch or all-purpose flour to achieve a crispy texture. Fry it in hot oil with a high smoke point until it is cooked through and golden brown, then drain on paper towels to remove excess oil.

    Explore more Filipino fried dishes

    • Escabeche: Crispy fried fish smothered in a sweet and sour sauce, with onions, bell peppers, and carrots.
    • Lechon Kawali: Traditional deep-fried pork belly with a crispy skin and tender meat.
    • Air-Fried Pork Belly: A healthier take on the classic Lechon Kawali, using an air fryer to achieve that desired crispiness without deep frying.
    • Bagnet: Ilocano-style deep-fried crispy pork belly, known for its distinctive crackling texture.
    • Lumpiang Shanghai: Crispy spring rolls with ground meat or shrimp wrapped in lumpia wrappers. Dynamite Lumpia is a variation with green chili peppers typically stuffed with ground meat and cheese.
    • Lumpiang Gulay: These vegetable spring rolls are filled with cabbage, jicama, sweet potato, green beans, and bean sprouts, then deep-fried until golden and crispy.
    • Fried Calamari: Also called calamares, these are lightly-coated squid deep-fried until crisp and golden.
    • Ukoy: Shrimp fritters mixed with julienned vegetables and fried until crispy.
    • Crispy Pata: Deep-fried pork leg with a crunchy exterior and tender meat, usually served with a soy-vinegar dipping sauce.

    Other seafood recipes you may like

    • Adobong Pusit on a plate.
      Adobong Pusit
    • Holding a Peeled Garlic Butter Shrimp.
      Garlic Butter Shrimp Recipe
    • Steamed Fish with Ginger poked by a fork.
      Steamed Fish with Ginger Recipe
    • Ginisang Bagoong on a plate.
      Ginisang Bagoong Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Crispy Fried Whole Fish on a plate with banana leaf.

    Crispy Fried Whole Fish

    Perfectly cooked whole fish with its golden-crisp coating and moist, flaky flesh inside.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Resting Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6
    Calories: 642kcal
    Author: Nora Rey
    Cost: $10-$15

    Equipment

    • Wok or large frying pan

    Ingredients

    • 1 or 2 whole fish (1½ to 2 pounds) cleaned, scaled, and gutted (see note)
    • ½ cup cornstarch and/or all-purpose flour (see note)
    • Salt to taste
    • Oil, for frying (see note)
    • Dipping sauce (see note)

    Instructions

    • Clean the fish and pat it dry. Rinse it inside and out with cold water to remove any debris. Use paper towels to pat it dry. This will help the salt adhere better to the surface.
    • Score the fish. Make shallow diagonal cuts using a sharp knife on both sides. The cuts should be about 1-2 inches apart, depending on their size, to help it cook more evenly and allow the seasoning to infuse the flesh.
    • Season the cavity and exterior. Sprinkle salt inside the cavity and on the outside, rubbing it gently to distribute it evenly. The amount of salt you use will depend on their size and your personal taste. For more flavor, add seasonings like garlic powder or onion powder.
    • Coat with starch and let it rest. Dust the fish with cornstarch or all-purpose flour (or a combination), gently pressing it onto the surface to achieve a crispy and golden crust when fried.
      As an option, you can coat the fish by placing it in a resealable bag with the starch of your choice and shaking it to coat it evenly.
      Let it rest for about 10 minutes to allow the salt to penetrate the fish while the starch creates a protective coating.
    • Fry the fish. Pour enough oil into a wok or large frying pan to partially submerge the fish. Heat on medium-high. To test if the oil is hot, dip a wooden chopstick into the oil. If you see bubbles around it, it's ready.
      Hold the fish by its tail and gently place it in the hot oil. Watch out for oil splashes. Fry it on one side until it's golden, about 5 minutes. Tilt the wok occasionally to submerge and crisp the head and tail of the fish.
    • Flip and fry. Gently flip and fry the other side for another 5 minutes until it's evenly cooked and crispy.
    • Drain excess oil. Place the fried fish on a paper towel-lined plate or a wire rack to help drain excess oil and keep it crispy. Serve and enjoy! 

    Notes

    • Fish: Firm and meaty varieties like pompano, branzino, tilapia, and catfish hold up well during frying. I used whole snapper, a fish with firm and flaky flesh, to get that crunchy outside while keeping the inside tender and moist.
    • Starch: Cornstarch and all-purpose flour are great for frying for a crispy texture and a beautiful golden color. If you need a gluten-free alternative, rice flour or potato starch work well too.
    • Oil: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, avocado oil, or peanut oil that can withstand the heat.
    • Dipping sauce: Since the fish is seasoned with only salt, you'll want a tasty sauce or sawsawan to add extra flavor, like soy-vinegar, banana ketchup, sweet chili sauce, and lechon sauce.

    Nutrition

    Calories: 642kcalCarbohydrates: 10gProtein: 80gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 360mgSodium: 505mgPotassium: 1152mgFiber: 0.1gVitamin A: 405IUCalcium: 68mgIron: 4mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Seafood Recipes

    • Paksiw na Bangus in a bowl.
      Paksiw na Bangus Recipe
    • Salt and pepper squid on a plate.
      Salt and Pepper Squid Recipe
    • Shrimp Lumpia with sweet chill dipping sauce on a plate.
      Shrimp Lumpia Recipe
    • Bangus a la Pobre on a plate
      Bangus a la Pobre Recipe
    930 shares
    • Facebook
    • Twitter
    • Email

    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Jonas

      January 15, 2024 at 5:20 am

      5 stars
      The Professional and the Perfectionist Poissonier i would loved to have her in my restaurant to provide my kitchen staff with a perfect training for my brand product. 💃👌👍🙏🙏!!!

      Reply
    2. Mark

      August 07, 2023 at 1:26 am

      5 stars
      How do you keep the fish crispy after frying?

      Reply
      • Nora Rey

        August 18, 2023 at 7:35 am

        To keep fish crispy after frying, place it on a wire rack to allow the air to circulate around the fish, preventing it from getting soggy. Avoid covering the fish, as trapped steam can soften the crust. Using a wire rack really makes a difference! 😊🐟 Hope that helps! 😊🐟

        Reply
    5 from 2 votes

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Grilled Pork Belly on a plate with pickled vegetables and spicy vinegar dipping sauce.
      Inihaw na Liempo Recipe

    • Beef stir fry with onions and peppers in a wok zoomed in.
      Beef Stir Fry with Onions & Peppers

    • Mackerel on Olive oil on a plate.
      Mackerel in Olive Oil

    • Beef Caldereta topped on a rice served on a plate.
      Beef Caldereta Recipe

    • Buko Pandan on a glass dish cup topped with ice cream covered be rice crisps.
      Buko Pandan Salad Recipe

    • Assorted Filipino foods on a table covered in banana leaf for a Kamayan Feast.
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    You must use the category name, not a URL, in the category field.

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2023 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    930 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.