To make crispy, golden fried fish like restaurants whether using whole tilapia or fish fillets the secret is in the marinade and the seasoned flour coating.
Fish Marinade (for 1 kg of fish)
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5–7 garlic cloves, finely minced
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1 green bell pepper or hot green chili, finely chopped
AMS Spices:
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1 tablespoon cumin (essential)
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1 teaspoon ground coriander
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1 teaspoon paprika
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Salt
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Black pepper
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Juice of 2 large lemons
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1 tablespoon vinegar
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1 teaspoon mustard (the secret ingredient for extra flavor)
Preparation Method
Cleaning:
Wash the fish well with water, lemon, and salt. Avoid using vinegar when cleaning, as it can make the fish too soft.
Scoring:
Make several shallow cuts along the outside of the fish so the marinade can penetrate the flesh.
Marinating:
Stuff the inside of the fish and the outer cuts with the marinade. Refrigerate for 30 minutes to 1 hour. Fish does not need as much marinating time as chicken.
The Secret to Crispiness
In a wide bowl, mix:
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1 cup flour
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2 tablespoons cornstarch (the key to a crispy crust)
Season the flour mixture with:
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A pinch of salt
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A little cumin
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A pinch of turmeric for a golden color
Coat the fish well in the seasoned flour, then shake off any excess.
Professional Tip:
Quickly dip the floured fish into a bowl of ice-cold water, then immediately place it into the hot oil. This helps create a firm, extra-crispy coating that does not fall off during frying.
Frying:
Fry the fish in plenty of very hot oil at first. Then reduce the heat to medium so the fish cooks through. Finally, increase the heat again briefly to make the outside extra crispy.
Drain on paper towels or a wire rack before serving.