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How do you fry a whole fish?

Published in Fish Frying 3 mins read

To fry a whole fish, you'll need to prepare it with a special dredge and cook it in oil that comes about 1/3 up the side of the fish, cooking for about 4-5 minutes per side.

Frying a whole fish can result in a delicious, crispy exterior and a tender, flaky interior. This guide will walk you through the essential steps to achieve perfectly fried fish.

Essential Preparation for Frying a Whole Fish

Before you begin the frying process, proper preparation is key. This includes setting up your oil and preparing the fish with a flavorful coating.

Setting Up Your Frying Oil

For optimal frying, ensure your cooking setup is ready:

  • Choose a pan large enough to comfortably fit your whole fish.
  • Oil Depth: Pour cooking oil into the pan until it comes about 1/3 up the side of the fish. This ensures even cooking without completely submerging the fish, allowing for easier turning.

Crafting the Perfect Dredge

A good dredge creates a crispy, seasoned crust. Based on the reference, you'll need a specific mixture:

Ingredient Purpose
Cornstarch Contributes to crispiness
Flour Forms the base of the coating
Mama Manje Adds unique flavor (specific seasoning blend)

To prepare the dredge:

  1. In a shallow dish or bowl, thoroughly mix cornstarch, flour, and Mama Manje together. Ensure the mixture is well combined.

The Frying Process: Step-by-Step

Once your fish is prepared and your oil is hot, you're ready to fry.

Dredging the Fish

This step ensures the fish is evenly coated for a crispy finish:

  1. Coat Thoroughly: Take your whole fish and dredge it generously inside and out.
  2. Work it In: Pay special attention to any slits or cuts in the fish, rubbing the dredge mixture into these areas to infuse flavor and ensure an even coating.
  3. Shake Off Excess: Before placing the fish in the oil, shake off any excess flour. Too much flour can lead to a gummy coating or burn in the oil.

Frying the Fish to Perfection

Careful handling and timing are crucial during the frying stage:

  1. Gentle Placement: Once your oil is at the correct temperature (typically around 350-375°F / 175-190°C), gently lower the fish into the oil. Avoid dropping it to prevent oil splatters.
  2. Cooking Time: Cook for about 4-5 minutes per side.
    • Thickness Matters: The exact cooking time may vary. For thicker fish, you might need an extra minute or two per side to ensure it's cooked through. Thinner fish might cook faster.
  3. Achieve Golden Brown: Fry until the fish is golden brown and crispy on both sides.
  4. Drain Excess Oil: Once cooked, carefully remove the fish from the pan and place it on a wire rack set over paper towels to drain any excess oil, helping to maintain its crispiness.

For more general information on deep-frying techniques or fish preparation, you can explore additional resources.

Serving Suggestions

Serve your fried whole fish immediately with your favorite sides, such as lemon wedges, a fresh salad, or a dipping sauce.