Cá Chiên Giòn (Vietnamese Crispy Fried Fish)

Ingredients

• 1 fish (about 1.5 lbs) whole sea bass or bream, cleaned
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 3 cloves garlic cloves, minced
• 1 to 2 thai bird's eye chilies, sliced
• ¾ tsp salt
• ¼ tsp white pepper
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 3 cups vegetable oil, for frying
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh mint, chopped
• 2 wedges lime wedges

Instructions

1. 1

   Pat the whole fish dry inside and out with paper towels. Make 3 shallow diagonal slashes on each side of the fish.

2. 2

   In a small bowl, combine fish sauce, lime juice, sugar, minced garlic, and sliced chilies to make the dipping sauce. Set aside.

3. 3

   In a shallow dish, mix flour, cornstarch, salt, and white pepper. Coat the entire fish evenly with the flour mixture, shaking off excess.

4. 4

   Heat oil in a large deep skillet or wok to 350°F (175°C). Test temperature with a small piece of fish—it should sizzle immediately.

5. 5

   Carefully lower the coated fish into hot oil. Fry for 6-7 minutes on the first side until golden brown and crispy.

6. 6

   Gently flip the fish and fry the second side for another 6-7 minutes until equally crispy and the flesh is cooked through.

7. 7

   Remove fish with a slotted spatula and drain on paper towels for 1-2 minutes.

8. 8

   Transfer the crispy fish to a serving platter. Sprinkle with fresh cilantro and mint.

9. 9

   Serve immediately with lime wedges and the fish sauce dipping sauce on the side.

Tools you’ll need

• 12-inch deep skillet or wok
• deep-fry thermometer
• paper towels
• slotted spatula
• shallow dish for coating
• small mixing bowl

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