Crispy Fried Fish with Warm Spice Oil
A whole fried fish with crispy skin, topped with ginger-cinnamon oil and fresh lemon. Takes 25 minutes from fridge to table and feels fancy enough for company.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 fish (1.5 lbs) whole fish (sea bass or snapper), gutted and scaled
- 2 tbsp ginger, thinly sliced
- 2 pieces cinnamon sticks, broken into pieces
- 1 whole lemon, sliced into thin rounds
- ½ cup neutral cooking oil (vegetable or canola)
- ¼ cup walnuts, finely chopped
Instructions
- 1
Pat the fish dry inside and out with paper towels. Season generously with salt and pepper inside the cavity and all over the skin.
- 2
Heat 0.5 cup oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- 3
Slide the fish into the hot oil and sear without moving for 6–7 minutes until the skin is golden and crispy.
- 4
Flip the fish carefully and cook the other side until golden, about 5 minutes. The flesh should flake when pierced.
- 5
Transfer the fish to a serving plate. In the same skillet, add ginger, cinnamon, and walnuts over medium heat for 1 minute until fragrant.
- 6
Drizzle the warm spiced oil and walnuts over the fish. Arrange lemon slices on top and serve immediately.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- paper towels
- fish turner or wide spatula
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