Frying up an entire fish or large fillet is an easy way to cook up a crispy and delicious piece of fish. If you make the proper preparations and use the right tools, frying up a whole fish is actually a simple way to cook your catch, and everyone loves a fish fry!
- 50 percent all-purpose flour
- 50 percent cornstarch
- Your favorite brand of seasoned salt such as Lawry’s or Old Bay
- Take your full fish or fillet and scale it well. Then thoroughly clean the fish out and give it a good rinse in the sink to make sure all of the scales are removed. Once the fish is clean, score it five times. This will help the fish cook a bit quicker as the oil can penetrate easier during frying.
- Mix all of the dry ingredients together and dredge the whole fish in the flour mix. Make sure you get the dredging mix in all of the scores, the mouth and body cavity. Go heavy as much of this will fry off.
- Preheat a large pot of oil to 375-degrees then carefully place the fish in the oil and deep fry the fish for 10 minutes. Gently turn the fish over and fry it another 10 minutes. Get someone to help you turn the fish if needed as you’re dealing with a lot of hot oil and you want to prevent any splashing. Depending on the size of the fish, it may take up to four people to lift the fish out of the oil by using long flat spatulas and even pizza spatulas. The main goal is to keep the fish whole for a nice presentation.
- Place the fish on a sheet pan and bake for another 60 minutes until the internal temperature hits 145-degrees.
- Place the fish on a carving board set up with heat lamps (if you have them) on both sides. You can purchase seaweed salad at most Asian stores or reputable seafood vendors and that makes a great side dish for your fish.