How to make crispy fried giant snakehead fish, super delicious and attractive

How to Prepare Fried Giant Snakehead Fish

• 1

  Prepare the fish

  Soak the giant snakehead fish in diluted saltwater for about 10 minutes, then clean out the intestines, keeping the scales and tail intact.

  Wash the fish several times with water to remove the slime on the skin and let it drain.

  Cut the fish in half, fillet the meat, remove the bones, and cut it into pieces. If the fish has thick flesh, you can make 2 – 3 cuts along the body to help it cook faster.

  
• 2

  Prepare the other ingredients

  Wash and thinly slice the green bananas and starfruit, then soak them in diluted lemon saltwater to prevent browning.

  Peel the pineapple, remove the eyes, then slice and chop finely. Clean the chili, cut into strips, and chop finely.

  Peel the garlic, crush it, chop it finely, and then mix the chopped garlic with the chopped pineapple and chili.

  Clean the green onions and chop them finely. Wash the mint and lettuce, then let them drain. Soak the vegetables in diluted saltwater for about 15 minutes, then rinse with clean water and let them drain.

  

  
• 3

  Fried Fish

  The fish is coated with crispy frying flour.

  Put a pan on the stove, turn on the medium heat, pour enough oil into the pan, when the oil is gently bubbling, without letting it smoke, add each piece of coated fish to fry.

  After that, you scoop hot oil and drizzle it evenly over the fish body, making the fish scales puff up evenly, do not drizzle too much or the scales will easily fall off.

  Wait until each piece of fish is golden brown on all sides, then remove it and place it on a plate lined with paper to absorb the oil, helping the fish to drain oil faster.

  Tips for frying crispy and fragrant fish:

  • Let the fish drain water before frying, as the water in the hot oil creates a temperature difference, causing the oil to splash and burn.
  • Hot oil, gently bubbling will help the fish become chewy, shrink, and harder, making it easier to flip the fish. If the oil is not hot enough, the fish can easily break apart and not cook evenly.
  • The fish should be submerged in oil, as this helps the scales and fins become crispy and allows the fish meat to cook easily.
  • Using a non-stick pan to fry the fish will help the fish cook evenly and crispier, without sticking to the pan.
  • Wait until the fish is golden and crispy before flipping it so that it does not break apart.
  • You should choose a frying pan that is not smaller than the fish to ensure the fish cooks evenly.

  

  
• 4

  Make dipping sauce and scallion oil

  Chopped green onions are placed in a bowl, add a little salt and monosodium glutamate for flavor, then pour hot oil in to make scallion oil and drizzle it over the fish.

  Put minced garlic, chili, and pineapple into the bowl of fermented fish sauce, add 2 tablespoons of sugar, 1 tablespoon of lime juice, season to taste for your family, and stir well.

  

  
• 5

  Final product

  Crispy and delicious fried giant snakehead fish, naturally sweet meat, hot and ready to eat, adding a little sweet and sour fermented fish sauce and fragrant scallion oil is really tempting, right? You can enjoy it with some vermicelli and fresh herbs wrapped in rice paper to make the dish even more perfect!

  If you do not like fermented fish sauce, you can also use sweet and sour fish sauce.