Crispy Fried Catfish with Ginger Dipping Sauce Deliciously Flavorful and Appealing

How to cook Fried Catfish with Ginger Dipping Sauce

• 1

  Prepare the catfish

  Wash the catfish thoroughly with water; if you prefer to eat fish without the head, you can cut off the head with a knife.

  Then, soak the fish in diluted salt water for about 10 minutes, then rinse with clean water.

  Next, use a knife to make diagonal cuts on the fish’s body.

  How to remove the fishy smell from catfish

  • Use salt or rice washing water: After cleaning the fish, you can rub it with salt or soak it in rice washing water for about 15 minutes to eliminate the fishy smell.
  • Use lemon and vinegar: You can dilute vinegar with cold water or lemon with cold water. Then soak the fish for about 5 minutes to quickly remove the fishy smell. This method is very useful for slimy fish.
  • Use white wine: Use diluted white wine to marinate the fish for about 2 minutes, then dry it, and the fish will lose much of its fishy smell. Additionally, when making steamed fish, you can add a little white wine to the steaming water, and the aroma of the wine will help eliminate the fishy smell.

  See details: 7 tips to easily and effectively remove the fishy smell from fish

  
• 2

  Fry the fish

  Place a pan on the stove, add 250ml of cooking oil to the pan, when the oil is hot, add 2 cloves of garlic and sauté until golden.

  Then, add the fish and fry on high heat for about 7 – 9 minutes until the fish is golden, occasionally flipping the fish to cook evenly.

  How to fry fish crispy and delicious, without breaking

  • Heat the oil first and then gently add the fish to fry, the oil level must cover more than half of the fish body.
  • To prevent the fish from sticking to the pan, the simplest way is to use a non-stick pan. If you don’t have a non-stick pan, then before pouring oil into the pan, heat the pan and rub 2 – 3 slices of ginger on the surface of the pan or roast a little salt. You can combine both methods or one of these with a non-stick pan.
  • When frying, you should wait for one side of the fish to turn golden before flipping to the other side. Avoid using chopsticks to flip the fish multiple times as it will cause the fish to break apart.
  • Especially, you should fry the fish over medium heat, do not fry the fish over high heat. Because if so, the fish will cook unevenly, it may burn on the outside but still be raw on the inside. At the same time, too high a temperature will also cause the fish to release water and the skin of the fish will stick to the pan.

  See details: Detailed guide on 7 ways to fry fish crispy, without sticking to the pan

  

  
• 3

  Prepare other ingredients

  First, wash the mango thoroughly, then peel and julienne it.

  Use a knife to finely chop 10g of ginger, 1 clove of garlic, and 1 chili.

  

  
• 4

  Make ginger dipping sauce

  To make the ginger dipping sauce, add 4 tablespoons of fish sauce, minced garlic, minced chili, minced ginger, 1 teaspoon of sugar, and 1/2 tablespoon of lemon juice into a bowl and mix the mixture well.

  
• 5

  Final product

  So you have completed the delicious fried snakehead fish with fragrant ginger dipping sauce, extremely appealing with the crispiness of the fish and the sour, rich ginger dipping sauce.

  You can enjoy this dish with crunchy sour mango or use rice paper to wrap the fish with fresh vegetables and vermicelli for an even greater experience!