flatheadluke

Fried whole fish crispy skin

3 posts in this topic

Just gave this a go tonight. Been eating lots of fish lately so this was a different technique. Very tasty.

Photo below is explanatory, but basically took two whole fish, scaled, removed head, tail and fins, made incisions with a knife, rubbed salt, pepper and flour and fried it about 5 mins each side.

You'll notice it's draining on a wire rack not paper towel. Reason being, paper humidifies the fish and you lose the crispyness.

IMG_1322.JPG

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Looks pretty Tasty. What kind of fish did you use?

 

Cheers

Tara

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