Easy and Fantastic Thai Fried Fish
Thai fried fish is so delicious you might just find it addictive. Any firm, white-fleshed fish fillets can be used for the dish.
- Serves: 3 persons
- 2medium-large fillets cod, tilapia, or any white-fleshed fish
- Vegetable oil, for frying
- Ground coriander, optional
- For the Spice Mix:
- 1teaspoon ground coriander
- ⅓teaspoon ground cumin
- ½teaspoon whole cumin seed
- ½teaspoon cayenne pepper, or more
- 1teaspoon onion powder
- ½teaspoon garlic powder
- ½teaspoon kosher salt
- 5tablespoons cornstarch
Step 1Gather the ingredients.
Step 2Rinse fish under cold water and pat to nearly dry.
Step 3In a medium-sized mixing bowl, combine all "spice mix" ingredients.
Step 4Using a sharp serrated knife or a clean pair of kitchen scissors, slice fish into chunky, 4-inch segments. (This makes frying easier and results in a crispier end product.)
Step 5Sprinkle a clean plate with cornstarch. Dip fish into spice mixture, coating all sides. Place coated pieces on plate with cornstarch.
Step 6In a wok or medium-size frying pan, pour enough oil to cover the bottom of the pan, about 1/4- to 1/2-inch deep. When oil is hot enough to make fish sizzle immediately when dipped in, it is ready. Gently set coated fish pieces in oil, allowing them to cook at least 1 minute before turning with tongs.
Step 7The fish is done when the outside turns light golden brown.
Step 8Remove from oil and drain. Serve this fish with lime wedges on the side and plenty of Thai jasmine rice. Side Sauces: This fish is excellent on its own, with just a little lime juice squeezed over. However, it's also spectacular served with Thai sweet chili sauce on the side. Another nice side sauce for spice lovers is nam prik pao .