Top 10 Irresistible Fried Fish Recipes

1. Crispy Tilapia Fritters

Tilapia fritters, with their beautiful golden color and crispy exterior, offer a delightful combination of sweetness and tenderness. This dish pairs perfectly with rice paper and fresh greens, accompanied by a sweet and tangy dipping sauce, elevating its appeal.

Ingredients:

• 1 kg tilapia (large size)
• 1 kg vermicelli noodles
• 30 pieces rice paper
• 75 ml pre-made sweet and sour sauce (150ml bottle)
• 100g assorted fresh greens (lettuce/mint/basil/coriander/chives)
• 1 pineapple
• 2 cucumbers
• 3 cloves garlic
• 1 chili pepper
• 1 tablespoon lime juice
• 100 ml cooking oil
• A pinch of salt
• 2 tablespoons sugar

Instructions:

• Prepare the tilapia:
  • Remove the innards and gills, then rub with a tablespoon of salt to remove the fishy smell.
  • Rinse thoroughly with clean water and drain.
• Prepare other ingredients:
  • If using whole pineapple, peel and core it, then slice. Alternatively, use pre-cut pineapple to save time.
  • Finely chop one-third of the pineapple, and thinly slice the remaining portion.
  • Clean the greens such as lettuce, mint, basil, coriander, chives, etc., removing any wilted leaves and pests, if any. Rinse with water and drain.
  • Mince the garlic and chili pepper. Wash and cut the cucumbers into bite-sized pieces.
• Fry the fish: Heat 100ml of cooking oil in a pan. Fry the fish over high heat for 10 minutes, then flip and fry for an additional 5-7 minutes. Remove from heat.
• Prepare the dipping sauce: In a bowl, combine 75ml pre-made sweet and sour sauce, 2 tablespoons sugar, 2 tablespoons boiling water, and 1 tablespoon lime juice. Stir until the sugar dissolves and the ingredients are well incorporated. Finally, add minced garlic, chili pepper, and pineapple, mix well.
• Final dish: The whole tilapia fritters, with their beautifully golden appearance, offer a crispy exterior and tender flesh inside. When served with rice paper and fresh greens, accompanied by the sweet and tangy dipping sauce, this dish becomes even more irresistible.

2. Crispy Carp Fritters

Carp is a very popular fish and is often chosen to make fried fish because of its simple way of making but still gets an attractive dish. After frying, you will have a crispy outer layer of fish, and the meat inside is very delicious and sweet. You can enjoy this dish with white rice, which will be very suitable.

Ingredients:

• Carp: 1kg
• Tomatoes: 2 fruits
• Cucumbers: 2 fruits
• Lettuce: 2 plants
• Lime: 1 fruit
• Chili: 1 fruit
• Garlic: 1 bulb
• Vermicelli: 0.5kg
• Rice paper, fish sauce, seasoning powder, salt, sugar, diameter, cooking oil.

How to make:

• Prepare the ingredients:
  • Buy carp, remove the gut and intestines, do not cut fins, tail, and do not scale. Then wash, drain. Marinate the carp with a little seasoning powder, evenly spread on the body of the fish, and let it sit for 20 minutes for the carp to absorb the seasoning.
  • Tomatoes, cucumbers, and lettuce are cleaned, washed thoroughly with water, drained. When it's almost time to eat, you slice the tomatoes and cucumbers into round pieces. Then arrange lettuce, tomatoes, and cucumbers on a plate for decoration and serving with crispy fried carp.
  • Peel and wash the garlic, then finely chop and set aside. Wash the lime and chili, squeeze lime juice into a separate bowl, and finely chop the chili, set aside. Then, put fish sauce, water, chopped garlic, lime juice, sugar, and chopped chili in a bowl. Stir well until the sugar is completely dissolved to make sweet and sour fish sauce for dipping with crispy fried carp.
• Make crispy fried carp:
  • Turn on the stove, pour a lot of cooking oil into the pan so that when frying the carp, it must be submerged in the oil. Doing so will make the carp scales crispy after frying, look beautiful, and the carp meat will be fried golden and crispy, very delicious.
  • You wait for the oil to boil before putting the carp in to fry. When the fish is cooked golden and crispy on both sides, then flip it over to fry both sides evenly golden and crispy.
  • After the fish is cooked and crispy, remove the carp, drain on paper to absorb all the oil. Then place it on a plate with pre-decorated tomatoes, cucumbers, and lettuce.
  • When eating, serve crispy fried carp with vermicelli, rice paper, and sweet and sour fish sauce for rolling, dipping, and enjoying.

If you're tired of the traditional fried fish and want to try something new, then Crispy Fried Flour-Coated Tilapia is the perfect choice. Don't miss out on the recipe for this delicious dish below!

Ingredients:

• Half a tilapia fish
• Cornstarch
• Crispy frying flour
• Bread crumbs
• Seasonings
• Herbs

Instructions:

• Clean and thinly slice the tilapia fish, removing the bones
• Marinate the fish with ½ teaspoon of salt, ½ teaspoon of soy sauce, a teaspoon of herbs, and mix well to let the fish absorb the seasonings. Let it sit for about 10 minutes for the fish to absorb the flavors evenly
• Add 3 tablespoons of cornstarch, 5 tablespoons of crispy frying flour, and mix the fish evenly
• Pour bread crumbs into a bowl, coat each piece of fish evenly
• Heat a pan, add plenty of oil, and heat it up. Fry the fish one by one. Be sure to adjust the heat so the fish cooks evenly and turns golden brown
• Place paper towels on a plate and remove the fish. Sprinkle some herbs on the fish. When eating, you can dip it with chili sauce or tomato sauce.

Ingredients:

• Hong fish (large size)
• Pepper, cooking oil, salt
• 2 chicken eggs
• 60g all-purpose flour and 70g crispy frying flour

Instructions:

• Step 1: Prepare the hong fish:
  • Clean the hong fish, remove the bones and skin, then cut into long pieces or leave them whole.
  • You can replace hong fish with other types of white and meaty fish. Make sure to pat dry the fish after washing.
• Step 2: Coat the fish with flour: Next, evenly coat the fish pieces in a plate containing flour mixed with a little salt and pepper.
• Step 3: Dip the fish in eggs: Dip the fish pieces into a bowl of beaten eggs.
• Step 4: Roll the fish in crispy frying flour: Then, roll the fish pieces in the crispy frying flour.
• Step 5: Fry the fish:
  • Deep fry the fish in hot oil until the flour coating turns golden brown. If you're concerned about excess oil, you can bake the fish in an oven at 230°C for about 10 minutes.
  • Arrange the fish pieces on a plate in a circular pattern, overlapping them to form a flower shape. Garnish with some cilantro and thinly sliced chili for presentation.
  • The seasoned flour-coated crispy hong fish can be served with steamed rice or enjoyed as a daily snack. This beautifully presented and flavorful fried fish dish will add warmth to your family meals.
• The process of making crispy and flavorful breaded fish as described above is simple and has been tried by many, resulting in delicious and crispy fish pieces. The breaded hong fish dish is truly delicious when eaten hot.

• 1 whole carp (about 1kg)
• 2 eggs
• 1 tablespoon minced shallots
• 1/2 lime
• 1 tablespoon minced ginger
• 1 teaspoon seasoning powder
• 1 teaspoon ground pepper
• 2 teaspoons MSG
• 100g tempura flour
• 100ml cooking oil

Instructions:

• Clean and scale the carp.
• Cut the carp into pieces and marinate with shallots, ginger, seasoning powder, ground pepper, and MSG for 25-30 minutes.
• Beat the eggs in a bowl and coat the marinated carp with tempura flour.
• Deep-fry the coated carp in hot oil until golden brown and crispy on both sides.
• Serve the fried carp with chili sauce and fresh vegetables.