Fried Fish, Thai Style

Photo by Robert P.
Adapted from foodgawker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodgawker.com

Ingredients

  • 2

    medium-large fillets of cod, bass, or any white-fleshed fish

  • 1

    fresh lime

  • 6-7

    Tbsp. vegetable oil (I used canola)

  • fresh coriander for garnish

  • SPICE MIX:

  • 1

    tsp. ground coriander

  • 1/3

    tsp. ground cumin

  • 1/2

    tsp. whole cumin seed

  • 1/2

    +tsp. cayenne pepper, or more, depending how spicy you want it

  • 1

    tsp. onion powder

  • 1/2

    tsp. garlic powder

  • 1 1/2

    tsp. sea salt

  • 5

    Tbsp. cornstarch

Directions

1. Rinse fish and pat nearly dry. 2. In a medium mixing bowl, combine all 'Spice Mix' ingredients. 3. Using a knife or a pair of kitchen scissors, slice fish into chunky, 4 inch segments. 4. Sprinkle a clean plate with cornstarch. Now dip fish into the spice mixture, coating all sides. Place coated pieces on the plate. 5. In a wok or medium-size frying pan, heat enough oil to cover the bottom of the pan plus a little more (1/4 to 1/2 inch deep). 6. When oil is hot enough to make fish sizzle immediately when dipped in, it is ready. 7. Gently set coated fish pieces in the oil, allowing them to cook at least 1 minute before turning with tongs. 8. Fish is done when the outside turns light golden brown. 9. Remove from oil and drain on paper towels. 10. Serve fish with lime wedges on the side and plenty of jasmine rice.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: