Cooking Ah Pa - How I Fry My Fish to Golden Brown
Cooking Time: 10 Minutes
Siakap fish (descaled, washed, fish kidney removed at the middle bone, cut few slits across its body)
1. Season the fish with salt and pat dry with a kitchen towel to reduce moisture. Cut a few slits on the fish body.
TIPS: To choose a fresh fish, check the eyes. It must be crystal clear. The gills should be reddish in colour and the body should be firm.
TIPS: Defrost the fish fully before cooking.
TIPS: You can apply a layer of egg yolk on the fish as this makes it crispy when fried. The yolk layer helps to maintain the shape of the fish as well.
TIPS: You can dust some cornflour over the fish before deep frying too.
2. Pour some oil into a wok and raise the temperature to high. Deep fry the fish for 4-5 minutes per side until it turns brown colour.
TIPS: Use clean oil. The oil can be reused twice.
TIPS: Do not always turn the fish. Only turn after 3-4 minutes of frying. Flip the fish with a dried spatula and a spoon.
TIPS: The time for frying the other side of the fish usually lesser compared to the first side.
3. Prepare a plate with some kitchen towels. Remove the fish from the oil and place it on the plate. Serve hot.