Crispy Thai Snapper chili garlic sauce Fried Fish Quick and easy dinner recipe. Red Snapper
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Most people have a misconception of fried food being extremely bad for you. If you keep you frying oil at the right temperature, the oil doesn’t soak into whatever you’re cooking. It surrounds it and cooks it without penetrating.
You can make this recipe with pretty much any fish.
1 Thai snapper
1 gallon frying oil (or enough to fill your pan)
1 Tablespoon garlic powder
1 tablespoon cornstarch
4 red chilis, sliced
4 cloves garlic, sliced
1/4 cup fish sauce
1/4 cup soy sauce
1 oz rice wine vinegar
1 oz mirin
-Heat your oil to 375 to allow for thermal shock once fish is put in.
– cut slices into the sides of the fish about 1″ apart being sure not to go down to the bone.
– dust both sides with garlic powder, then cornstarch. Be sure to bend the fish up so it gets into the slices you put in the fish.
– Place your fish into the hot oil and baste with a spoon periodically so it fries all together.
– While the fish is frying. In a sauce pan over med high heat add in a tablespoon of the fish frying oil.
– Add in your chilis and sauce for 1 min. then add in your garlic and continue to cook for 30 sec.
-Add in the fish sauce, soy sauce, rice vinegar and Mirin. Simmer for 1-2 min.
– Flip your fish over in the oil to make sure the whole thing is fried nice and crispy. Be sure to baste any parts that are sticking out. The fish should cook a total of 5-10 min depending on the thickness. The internal temperature should be 140 when it’s done.
-Remove the fish and place it on a rack so the excess oil drains off.
– Server the fish over a bee of rice. with the sauce on top
– Garnish it with a squees of lime and chopped cilantro. Enjoy.
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