Crispy Fried Snapper
Filipinos love their fish and the most popular way of serving it is as simple as fried or grilled, but one thing I notice is that when it’s fried everyone is racing to get those crispy bits, the edges where everything is crunchy and flavourful. Well if that’s what everyone wants I have a solution for you, the secret of frying your fish the crispy way. Usually when Filipinos fry their fish they place 1 or 2 scores on each side and shallow fry it, which is not helpful if you want it crispy. To make it crispy the way you wanted it is to score the fish multiple times, I usually score them 2 centimetres apart up to the bones, rub them with salt make sure it goes through the crevices and deep fry in enough oil. I assure you that if you prepare it this way it will be crispy to the bones as well as the head, you can even nibble on them (yes some Filipinos do this, I guess this is true for most East and South East Asians).
- Whole snapper
- freshly ground black pepper
- lots of oil for deep frying
- 4 tbsp soy sauce
- juice from 1 lemon
- 2 birds eye chillies, chopped with seeds
- 1 shallot, finely chopped
- Score snapper multiple times 2 cm apart on each side. Rub with salt and freshly ground black pepper and make sure season between the scores. Set it aside.
- In a large wok add enough oil for deep frying fish, once oil is very hot drop the fish one at a time. Maintain heat to medium high.
- Prepare you sauce ingredients my mixing all Soy Sauce Dip ingredients.
- Deep fry until both sides of fish is golden brown in colour. You can also notice that the bones that are visible from the scores turn golden brown; once this is achieved you can now remove your fish from the oil and place it in a dripping pan to remove excess oil.
- Once cooled down, serve with dipping sauce.