Fried Whole Fish Recipes
PAN FRIED FISH
Steps:
- Heat a heavy pan over medium high heat.
- Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
- Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
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Ratings 11Category Main CourseCuisine ColombianTotal Time 25 mins
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- Rinse the fish in cold water and pat dry with paper towels. Using a sharp knife, make 3-4 cuts on each side of the fish.
- Season the fish inside and out with salt and pepper. Rub the fish with the scallions and lime juice. Allow fish sit 10 minutes before cooking.
- Dredge fish with flour to coat. Pour oil into a large frying pan. The oil should be at least 1 inch deep.
- Heat the oil over medium-high heat, you can test it by dropping in a small cube of bread. If it sizzles and cooks, itu2019s ready, or if you have a thermometer, the correct temperature is 375 F.
FRIED WHOLE FISH RECIPE | BON APPéTIT
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5/5 (11)Author Amiel StanekServings 2Estimated Reading Time 3 mins
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5/5 (11)Author Amiel StanekServings 2Estimated Reading Time 3 mins
- Trim cilantro at the point where it becomes more stem-y than leafy; set leaves with tender stems aside for serving. Coarsely chop about ½ cup worth of stems and place in a blender along with tomatillos, pickled jalapeños, and pickling liquid. Purée until smooth; taste and season sauce with salt and more pickling liquid if desired.
- Heat oil in a large cast-iron skillet over high. Transfer fish to a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body of the fish every 2" on both sides, cutting all the way down to the bone. Season fish generously inside and out with salt.
- When the oil is hot—it should be shimmering, and when you drop a small piece of tortilla into the oil it should begin sizzling immediately—grip the fish firmly by the tail and carefully lower, head first, into skillet, making sure to lay it down away from you. (If the tail sticks out of the pan a bit, it’s not a huge deal.) Fry until flesh on bottom side is cooked through and skin is deeply browned and crisp, about 4 minutes. While the fish is frying, use a metal spoon to baste the inside of the fish’s head with a bit of hot oil periodically. Use tongs and a fish spatula to carefully turn fish over. Fry until flesh on second side is cooked through and skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
- Pour tomatillo sauce onto a rimmed platter and gently place fish on top. Tuck reserved cilantro into the cavity between the fish’s head and body and around the fish. Serve with tortillas.
FRIED WHOLE FISH RECIPE - HMONG CRISPY FRIED WHOLE FISH
2014-05-05 Use a sharp kitchen knife to slash the sides of the fish perpendicular to the backbone. Make the slices at an angle, from the tail end …
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5/5 (10)Total Time 40 minsCategory SaladCalories 475 per serving
From honest-food.net
5/5 (10)Total Time 40 minsCategory SaladCalories 475 per serving
- Take the fish out of the fridge and rinse it under cold water, checking for any remaining scales. Remove the gills if they are still there. You can snip off the fins with kitchen shears if you want. Use a sharp kitchen knife to slash the sides of the fish perpendicular to the backbone. Make the slices at an angle, from the tail end toward the head end. This opens up the fish to the hot oil and makes it cook faster. Salt the fish well and set aside.
- Make the dipping sauce by combining all the ingredients in a bowl. Make sure everything is chopped fine. Set aside.
- A wok is the best thing to use for cooking these fish, unless you have a deep fryer. I have both, and still prefer the wok. A large frying pan will work, too. Heat the oil until it is between 330°F and 350°F. Fry the crushed garlic cloves until they are a lovely brown and remove.
- Gently put one or two fish into the hot oil. It's OK if the tails and heads are not submerged. It will sizzle violently, so watch yourself. Use a large spoon to baste the fish with the hot oil as it cooks. Fry like this a solid 6 to 10 minutes, depending on how thick the fish is. You want it very crispy and golden brown. Carefully flip the fish -- I use two spatulas to do this. Fry another 5 to 8 minutes. Repeat with any remaining fish. If you do have to do this in batches, let the cooked fish rest on a rack set over a baking sheet in a 200°F oven.
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