Frying a whole fish may look intimidating, but it's actually pretty simple.
Score the fish, season it with salt, coat it lightly with cornstarch, then fry until the outside is crisp and the meat is tender and flaky.
I used whole snapper, but pompano, branzino, tilapia, or catfish will also work.
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Ingredients You'll Need
Notes and Substitutions
- Fish: Choose a whole fish with firm flesh that won't fall apart while frying. I used snapper, but pompano, branzino, tilapia, or catfish will also work.
- Starch: Cornstarch gives the fish a light, crisp coating. You can also use all-purpose flour or a mix of both. For a gluten-free option, use rice flour or potato starch.
- Oil: Use an oil that can handle high heat, such as vegetable, canola, avocado, or peanut oil.
- Dipping sauce: The fish is seasoned only with salt, so serve it with your favorite sawsawan. soy-vinegar, banana ketchup, chili garlic oil, sweet chili sauce, or lechon sauce all work well.
How to Make Crispy Fried Whole Fish
Step 1: Clean and pat dry
Rinse the fish inside and out under cold water, then pat it very dry with paper towels.
The drier it is, the better it will crisp and the less it will splatter in the oil.
Step 2: Score the fish
Make shallow diagonal cuts on both sides of the fish, about 1 to 2 inches apart.
This helps it cook evenly, lets the seasoning reach the meat, and keeps the fish from curling while frying.
Step 3: Season and coat the fish
Sprinkle salt inside the cavity, over both sides, and into the cuts. Rub it in gently.
Add garlic powder or onion powder if you want more flavor.
Lightly coat the fish with cornstarch, flour, or a mix of both.
Press it onto the surface and into the cuts, then shake off any excess.
Let it rest for about 10 minutes so the coating sticks better.
Step 4: Fry
Pour enough oil into a wok or large pan to cover about half of the fish. Heat over medium-high heat.
Dip the end of a wooden chopstick into the oil - if small bubbles form around it, the oil is ready.
Using tongs, hold the fish by the tail and carefully lower it into the oil away from you.
Fry for about 5 minutes, until the bottom is crisp and light brown.
Carefully flip and cook the other side for another 5 minutes.
As the fish cooks, carefully spoon hot oil over the exposed areas, especially the head and tail, so they crisp evenly.
Step 5: Drain excess oil
Transfer the fried fish to a wire rack and let the excess oil drain.
You can also use a paper towel-lined plate, but a wire rack keeps the fish crispier.
Serve your crispy fried whole fish with steamed rice and your favorite sawsawan. Sinangag or java rice also works well.
For the side, acahara or a simple Filipino salad is always a good choice.
Try ensaladang talong, ensaladang kamatis, ensaladang mangga, or ensaladang itlog na maalat.
Recipe FAQs
Choose a whole fish with firm flesh that won't fall apart easily. Snapper, pompano, branzino, tilapia, and catfish are all good choices.
Pat the fish dry, coat it lightly with cornstarch or flour, and make sure the oil is hot before frying. After cooking, place it on a wire rack so the bottom doesn't get soggy.
Make sure the oil is hot before adding the fish. Let the first side cook until a crust forms before trying to move or flip it.
Drain the fish on a wire rack and leave it uncovered. Covering it traps steam and softens the crispy coating. Serve it soon after frying for the best texture.
More Filipino Fried Recipes
- Escabeche: Fried fish with sweet and sour sauce and vegetables.
- Lechon Kawali: Deep-fried pork belly with crisp skin.
- Bagnet: Ilocano-style fried pork belly with crunchy skin.
- Lumpiang Shanghai: Fried spring rolls filled with seasoned ground meat.
- Lumpiang gulay: Fried spring rolls filled with mixed vegetables.
- Fried calamari: Lightly coated squid fried until crisp.
- Ukoy: Shrimp and vegetable fritters.
- Crispy pata: Deep-fried pork leg served with soy-vinegar sauce.
- Crispy fried smelt: Small fish coated in flour and fried until crisp.
Seafood Recipes You May Like
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📖 Recipe
Crispy Fried Whole Fish
Equipment
- Wok or large pan
Ingredients
- Whole fish (1½ to 2 pounds) cleaned, scaled, and gutted
- ½ cup cornstarch, all-purpose flour, or a mix of both
- Salt to taste
- Neutral oil for frying
- Dipping sauce for serving
Instructions
- Rinse the fish inside and out, then pat it dry with paper towels.
- Make shallow diagonal cuts on both sides, about 1 to 2 inches apart.
- Season the fish with salt inside, outside, and in the cuts. Lightly coat with cornstarch or flour, shaking off any excess. Let rest for 10 minutes.
- Heat enough oil in a wok or large pan to cover about half of the fish. The oil is ready when small bubbles form around the end of a wooden chopstick.
- Carefully lower the fish into the oil and fry for about 5 minutes per side. Spoon hot oil over the head and tail as it cooks. The fish is done when the meat is opaque, flakes easily, or reaches 145°F.
- Transfer to a wire rack to drain, then serve with your favorite dipping sauce.
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.
Jonas says
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Mark says
How do you keep the fish crispy after frying?
Nora Rey says
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! 😊🐟