Crispy Fried Fish with Fresh Herbs
Golden-fried whole fish or fillets topped with fragrant dill, cilantro, and scallions. A Vietnamese classic bursting with fresh herbaceous flavors.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lb whole sea bass or sea bream
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fish sauce
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 3 cup vegetable oil
- ½ cup fresh dill
- ½ cup fresh cilantro
- 4 whole scallions
- 3 whole garlic cloves
- 1 whole red chili
- 1 whole lime
Instructions
- 1
Pat the fish dry inside and out using paper towels, then score the skin with 3-4 diagonal slashes on each side to help it crisp evenly. Rub generously with salt, black pepper, and fish sauce, working the seasoning into the scoring and cavity; let sit for 10 minutes.
- 2
While the fish seasons, combine cornstarch and flour in a shallow bowl, stirring well. Mince the garlic and thinly slice the scallions and red chili; chop the fresh dill and cilantro and set aside.
- 3
Heat the vegetable oil in a large, heavy skillet or wok over medium-high heat until shimmering, about 350°F (test by dropping a piece of bread—it should turn golden in 60 seconds). Working with one fish at a time, dredge thoroughly in the cornstarch-flour mixture, shaking off excess.
- 4
Carefully lay the first fish into the hot oil and fry for 5-6 minutes on the first side without moving it, until the skin is deep golden brown and crispy. Using two spatulas or tongs, carefully flip and fry the other side for 4-5 minutes until equally golden and the thickest part flakes easily when tested.
- 5
Transfer the fried fish to a wire rack set over paper towels to drain excess oil. Repeat with the second fish, adjusting the heat if needed to maintain oil temperature and prevent burning.
- 6
Arrange the fried fish on a serving platter and scatter the minced garlic, sliced scallions, and red chili across the top. Pile the fresh dill and cilantro generously over the fish and drizzle with lime juice just before serving for brightness.
- 7
Serve immediately while the fish is still warm and crispy, with lime wedges and extra fresh herbs on the side. This dish pairs beautifully with steamed jasmine rice, pickled vegetables, or a light dipping sauce of fish sauce and lime.
Tools you’ll need
- Paper towels
- Shallow bowl
- Large heavy skillet or wok
- Thermometer
- Two spatulas or tongs
- Wire rack
- Serving platter
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