Crispy Fried Whole Fish

Perfectly cooked whole fish with its golden-crisp coating and moist, flaky flesh inside.

Course Main Course

Cuisine Asian, Filipino

Diet Gluten Free

Prep Time 5

Cook Time 10

Resting Time 10

Total Time 25

Servings

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