Crispy Fried Fish with Green Sauce & Pickled Carrots
Whole fish fried until golden and crunchy outside, tender inside, served with a vibrant herb-based dipping sauce and quick-pickled carrots. Pure Vietnamese street food simplicity.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 whole (12 oz each) whole fish (sea bream, tilapia, or sea bass), cleaned and gutted
- 1 medium carrots, thinly sliced
- 3 tbsp white vinegar
- ½ cup mixed fresh cilantro, mint, and dill, chopped
- 2 tbsp lime juice
- 2 tbsp fish sauce
Instructions
- 1
Toss sliced carrots with 3 tbsp vinegar, 1 tbsp water, and a pinch of salt. Let sit while you prep.
- 2
Pat both fish dry inside and out. Season generously with salt and pepper inside the cavity and on the skin.
- 3
Heat 1.5 inches of neutral oil in a deep skillet or wok to 350°F. Test: a piece of bread browns in 60 seconds.
- 4
Slide one fish into the hot oil, fry 5-6 minutes per side without moving until skin is deep golden and crispy.
- 5
Repeat with the second fish. Transfer both to a paper-towel-lined plate to drain.
- 6
Mix chopped herbs, 2 tbsp lime juice, and 2 tbsp fish sauce in a small bowl to make the dipping sauce.
- 7
Serve whole fried fish with pickled carrots alongside and herb sauce for dipping.
Tools you’ll need
- deep skillet or wok, 12-inch minimum
- instant-read thermometer
- tongs or slotted spatula
- paper towels
- small mixing bowl
- cutting board and knife
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