Crispy Fried Whole Fish

Whole fish fried until crisp, with tender, flaky meat inside.

Course Main Dish

Cuisine Asian, Filipino

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 642kcal

Cost $10-$15

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.

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.