Ingredients with Measurements:
- 4 medium-sized fish (tilapia or catfish)
- 1/2 cup of cornstarch
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 cup of vegetable oil
Special equipment needed:
- Large skillet or frying pan
- Tongs or slotted spoon
- Paper towels
Step-by-step instructions:
1. Clean and gut the fish, removing the head and tail. Rinse thoroughly and pat dry with paper towels.
2. In a shallow dish, mix together the cornstarch, flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.
3. Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
4. Dredge each fish in the flour mixture, shaking off any excess.
5. Carefully place the fish in the hot oil, using tongs or a slotted spoon. Fry for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the fish from the oil and place on a paper towel-lined plate to drain excess oil.
7. Serve hot with your choice of dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 12g
Protein per serving: 22g
Carbohydrates per serving: 15g
Fiber per serving: 1g
Sugar per serving: 0g
Substitutions for ingredients:
- You can use any type of fish that you prefer.
- Cornstarch can be substituted with potato starch or arrowroot powder.
- All-purpose flour can be substituted with rice flour or chickpea flour.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add some chopped herbs or spices to the flour mixture for extra flavor.
- Serve with a side of steamed vegetables or rice for a complete meal.
- Use the fried fish as a filling for tacos or sandwiches.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to ensure a crispy crust.
- Do not overcrowd the pan, as this will cause the temperature of the oil to drop and result in soggy fish.
- Use a splatter screen to prevent oil from splattering.
Storage instructions:
- Leftover fried fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the fish in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fried fish on a platter with a garnish of fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs (parsley, cilantro, or basil)
- Lemon wedges
- Tartar sauce
- Cocktail sauce
Pairings:
- White wine (Chardonnay or Sauvignon Blanc)
- Beer (Lager or Pilsner)
Suggested side dishes:
- Steamed vegetables (broccoli, carrots, or green beans)
- Rice pilaf
- French fries
- Coleslaw
Troubleshooting advice:
- If the fish is not crispy, the oil may not be hot enough or the fish may be too wet. Make sure to pat the fish dry before dredging in the flour mixture.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Pong Moan Fried Fish is a traditional Cambodian dish that is typically served as a street food.
Flavor profiles:
- Crispy, savory, and slightly spicy.
Serving suggestions:
- Serve the fried fish as an appetizer or main course.
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Region: Thai