Crispy Asian-Style Whole Fried Catfish
Nutritional value per serving
Calories600kcal
Carbs10gram
Fat35gram
Protein45gram
Ingredients
- Whole catfish (cleaned, scaled) - choose fresh, firm fish with clear eyes1 piece (about 500g)
- Garlic, minced3 cloves
- Fresh ginger, grated1 tbsp
- Soy sauce1.5 tbsp
- Rice vinegar or lime juice1 tbsp
- Cornstarch3 tbsp
- Salt1 tsp
- Black pepper0.5 tsp
- Vegetable oil, for frying500 ml (enough for deep frying)
This Asian-style whole fried catfish recipe delivers a crispy exterior and tender, flavorful meat inside. Perfectly seasoned with garlic, ginger, and a splash of soy sauce, this dish is a delightful centerpiece for any meal. We'll guide you through each step with clear timing and safety tips to ensure delicious and safe results. The total ingredient cost is approximately $12 USD, €11, £9, and ₹900. The entire dish contains about 600 kcal per serving, making it a balanced choice for a tasty protein-rich meal. Suitable for a medium-difficulty home cook and takes around 40 minutes from start to finish.
Preparation instructions
Prepare the Fish and Marinade
1Rinse the whole catfish under cold water and pat dry with paper towels to remove excess moisture. This is important for crispy frying and to prevent oil splatter. In a bowl, mix minced garlic, grated ginger, soy sauce, and rice vinegar or lime juice.
Marinate the Catfish
2Place the catfish in a shallow dish and pour the marinade over it, making sure it is evenly coated. Let it marinate for 15 minutes at room temperature or up to 30 minutes in the fridge. Keep raw fish separate from other foods to avoid cross-contamination.
Prepare for Frying
3Pat the marinated fish dry lightly, then season it with salt and pepper on all sides. Coat the fish evenly with cornstarch; this will create a crispy crust when fried.
Heat the Oil
4Pour vegetable oil into a deep frying pan or wok to cover about half the height of the fish (about 3-4 cm deep). Heat the oil on medium-high heat until it reaches 175°C (350°F). Use a kitchen thermometer to check the temperature. Maintaining the right temperature is key to cooking the fish thoroughly without greasy results. Do not leave hot oil unattended.
Fry the Catfish
5Carefully place the fish in the hot oil using tongs or a slotted spatula to avoid splashing. Fry the fish for about 5-7 minutes on each side until the skin is golden brown and crispy. Monitor the oil temperature and adjust the heat as necessary to maintain 175°C. Avoid overcrowding the pan to ensure even cooking.
Check Doneness and Safety
6Use a meat thermometer to ensure the internal temperature at the thickest part of the catfish reaches at least 63°C (145°F) for safe consumption according to food safety standards. The flesh should be opaque and flake easily with a fork.
Drain and Serve
7Carefully remove the fish and place it on a plate lined with paper towels to drain excess oil. Serve immediately with steamed rice and dipping sauce of your choice.
Cooking Tips
1If you don’t have a thermometer, test oil readiness by dropping a small pinch of cornstarch into it; it should sizzle and float immediately.
2To avoid oil splatter, make sure the fish is dry before frying and lower it slowly into the oil.
3For variation, sprinkle chopped fresh cilantro or green onions over the fish before serving.
4Use gloves when handling raw fish and wash your hands and surfaces thoroughly afterward to prevent cross-contamination.
Equipment Needed
- Deep frying pan or wok
- Cooking thermometer
- Tongs or slotted spatula
- Bowl for marinade
- Paper towels
- Plate for draining oil
Shopping List
- [ ] Whole catfish (about 500g) - Fresh and with clear eyes is best; avoid fish with a strong odor.
- [ ] Garlic (3 cloves) - Choose firm, plump cloves.
- [ ] Fresh ginger (about a thumb-sized root) - Look for smooth skin and a spicy aroma.
- [ ] Soy sauce (1.5 tbsp) - Regular or low sodium as preferred.
- [ ] Rice vinegar or fresh lime juice (1 tbsp) - For tangy flavor.
- [ ] Cornstarch (3 tbsp) - For crispy coating.
- [ ] Salt and black pepper - Regular pantry staples.
- [ ] Vegetable oil (enough for deep frying) - Canola or peanut oil is suitable.
Approximate total cost: $12 USD
FAQ
Can I use frozen catfish for this recipe?
Yes, but make sure to fully thaw and pat it dry before marinating and frying to avoid excess moisture which can cause oil splattering.
How do I know when the catfish is fully cooked?
The internal temperature should reach 63°C (145°F), the flesh should be opaque, and it should flake easily with a fork.
What should I do if I don't have a cooking thermometer?
You can test if the oil is ready by dropping a small pinch of cornstarch into it; it should sizzle and float immediately.
Can I bake the catfish instead of frying?
Yes, baking is a healthier alternative. Coat the fish with marinade and cornstarch, then bake at 200°C (400°F) for about 20-25 minutes until cooked through and crispy.