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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Fried perch is crispy and fragrant, served with a spicy ginger dipping sauce that creates a harmonious and attractive combination. Join TasteVN into the kitchen to see how to make this simple fried dish right away!
Ingredients for Fried Perch with Ginger Dipping Sauce Serves 4
Fresh perch 1 kg Fish sauce 4 tablespoons Minced garlic 2 teaspoons Minced chili 1/2 teaspoon Lemon 1 piece Sugar 1 teaspoon Various fresh herbs 100 gr Minced ginger 1 piece
How to Choose Fresh and Delicious Perch
- Live fish is always the freshest to eat; if possible, choose those that are still moving actively. The body should be intact without any external wounds.
- You can choose fish with bright red gills, clear eyes, and the body should not have white spots or bruises.
- Choose larger fish that feel firm when held; if you press lightly and the flesh is resilient and not mushy, you can choose it.
- You can drop them in water; if the fish does not float, it is still fresh.
How to Prepare Fried Catfish with Ginger Dipping Sauce
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Prepare the fish
Buy catfish and clean off the scales. The internal organs inside the fish’s belly need to be removed to avoid bitterness. Alternatively, if you prefer, you don’t need to scale the fish when frying, it will still work.
Tips for cleaning catfish thoroughly and without a fishy smell
- You should use vinegar or lemon to rinse the entire fish, which helps reduce some of the slime and effectively eliminate the fishy smell.
- During the process of scaling and cleaning the fish’s belly, you can soak the fish in diluted salt water for about 15 – 20 minutes.
- Finally, use salt to scrub the entire fish and rinse it with water until completely clean.
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Fry the fish
Put a pan of oil on the stove and wait for it to heat up; when the oil is hot, add the fish to fry in deep oil on low heat. Turn the fish regularly and continue frying until both sides are golden before removing it.
Tips for frying fish crispy without oil splatter
- To prevent oil from splattering while frying the fish, ensure that the fish is really dry when placed in the oil. You can use paper towels to absorb excess water on the fish.
- You can look for a high-sided non-stick pan, at least 5cm deep, which helps contain the oil and prevents it from splattering while frying!
- Simply wait for the oil to heat up, sprinkle a little salt into the oil and fry the fish as usual. Salt helps neutralize toxins from the oil and reduces splattering.
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Making ginger fish sauce
Put in a bowl in turn 4 tablespoons of fish sauce, 1 teaspoon of minced ginger, 1 teaspoon of minced garlic, 1 teaspoon of sugar, and 1/2 teaspoon of minced chili, then squeeze in a little lemon juice for more flavor. Then mix the mixture well.
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Final product
Crispy fried snakehead fish, fragrant and fatty, wrapped with fresh herbs and served with rich ginger fish sauce will surely make you fall in love. Try it right now!
Tips for you
- The best time to enjoy crispy fried snakehead fish is right after frying; the fish is fresh, crispy, fragrant, and fatty. Avoid eating it cold, as the fish will have a fishy smell and absorb oil, making the meat mushy.
- For fresh fish that you don’t use up, you can clean it and put it in a plastic bag or airtight container, then place it in the freezer refrigerator to preserve it for about 3 – 4 days.
See more:
- How to make crispy fried snakehead fish with garlic chili sauce simply, deliciously, and irresistibly
- 3 ways to braise snakehead fish: clay pot, sour pickled vegetables, and turmeric braised, rich and fragrant
- 2 ways to cook snakehead fish noodle soup, delicious mackerel noodle soup, simple and flavorful
With the incredibly simple recipe that TasteVN shares with you, you can completely create a dish with a new flavor for your family. Wishing you success with your crispy fried snakehead fish!
*Refer to images and recipes from the YouTube channel Delicious Dishes with Rustic Flavor and pasgo.vn.
