Crispy Pan-Fried Red Tilapia Whole Fish (Cá Diêu Hồng Chiên Giòn)
I really love that Costco sells whole fish. Back then, they only sell fillets which I thought was a waste because I enjoy the fins, tails, and head. These extra parts of the fish fry up nicely, like crunchy potato chips. Plus, bone-in fish provide so much flavor and it really does help to keep the meat moist and tender.
I either steam or fry whole fish. For this particular recipe, I’m pan-frying the fish because my newly teenage son loves all meat fried and crunchy, despite his claim that he was a strict vegetarian as a toddler.
This simple fried fish recipe works well with tilapia and any other white-flesh fish. I’m using red tilapia (Cá Diêu Hồng) because they have them aplenty at Costco. The fish is marinated with only pantry ingredients so no extra prep work is required. All the seasonings are the same amount too!
Also, no need to set aside time to marinate. The fish is generously coated with the seasonings so it can go straight into the pan for a quick meal. Serve with steamed rice with a side of vegetables and you are set for dinner.
Recipe below. Happy cooking!
Easy pantry item seasonings: onion powder, ginger powder, garlic powder, bouillon powder, sea salt and ground black/white pepper.
Red Tilapia Fish (Cá Diêu Hồng)
Crispy Pan-Fried Red Tilapia Fish Recipe (Cá Diêu Hồng Chiên Giòn)
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Crispy Pan-Fried Red Tilapia Fish Recipe (Ca Dieu Hong Chien Gion)
Serves 3-4
Ingredients
- 1-1⁄2 lbs whole red tilapia fish (1 large fish or two small ones; can substitute with other white flesh fish)
- 1 teaspoon ground ginger
- 1 teaspoon mushroom or chicken bouillon powder
- 1 teaspoon sea salt
- 1 teaspoon ground black or white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup cornstarch
- Vegetable oil
Instructions
- Clean the fish by rinsing with water inside and out. Towel dry. With a sharp knife, cut deep diagonal slits on both sides.
- Add vegetable oil to a large pan or wok (about 1-1⁄2 high) and heat on medium-high.
- Combine all the dry ingredients (ground ginger, bouillon powder, sea salt, ground pepper, garlic powder and onion powder) in a small bowl and rub generously into the flesh and slights of the fish.
- Coat the fish with cornstarch then dust off excess.
- To test the temperature of the oil, drop a pinch of cornstarch into the oil. If it starts to sizzle, it's ready to go. Carefully lower the fish, head first, into the oil. Pan-fry for 5 minutes per side then transfer to a wire rack or a plate lined with paper towels. Serve immediately for best results.