Crispy Fried Fish with Herb Sauce & Pickles
Whole fish fried until golden and crispy, served with a bright cilantro-lime dipping sauce, pickled vegetables, and toasted sesame. This Vietnamese classic comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat the fish dry inside and out with paper towels. Score the skin with a sharp knife in a crosshatch pattern.
Step 2
Heat neutral oil in a large skillet or wok to 350°F (a pinch of flour should sizzle immediately when dropped in).
Step 3
Carefully slide the fish into the hot oil and fry without moving for 6–8 minutes until the skin is deep golden and crispy.
Step 4
Gently flip and fry the second side for 4–5 minutes until golden. The flesh should flake easily when pierced.
Step 5
Chop cilantro, mint, and scallions together. Whisk with lime juice, fish sauce, and 2 tbsp water to make the dipping sauce.
Step 6
Transfer fish to a serving plate. Sprinkle with sesame seeds, salt, and black pepper. Serve with sauce, pickled vegetables, and extra herbs.
Tools you’ll need
- large skillet or wok, 12+ inches
- paper towels
- sharp knife
- instant-read thermometer (optional but helpful)
- wide spatula or fish turner
- small bowl for sauce
- whisk or spoon
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