Simple deep fried 🐠

This dish is my grandmom's recipe. It is atraditional Thai dish from southern Thailand. You can apply the recipe to any kind of fish such as Cod, Seabass, Seabeam, Catfish..etc. The curcumin compound in Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant.

You often see this dish at an izakaya (Japanese gastropub), but I made this recipe to make it at home.You can eat the scales after deep-frying the fillets, but if you don't like the texture, shave the scales with a knife first. By adding a little sugar, it makes the ponzu taste better and not so sour. The fins and frills will be brown and crispy, and you can eat everything apart from the backbone. Recipe by Hoshirun

ate almost all of it before taking a photo :hungry

Amazing, salty, and crispy fish :positive

~(o.o)~

Simple and my kids love them!

This recipe shows how to cook flounder fish in a frying pan without it turning soggy.If the fillets have cooked through by Step 4, they will fry to a crisp in Step 5.You can also fry the fillets separately. Make sure you add more oil before frying the second one. Recipe by Karupinetto

This tasty fried fish recipe is made with a basic combination of flour and seasonings, but don't be fooled by the simplicity of this dish—the fillets fry up crispy and delicious. Haddock and cod are two excellent choices for fried fish, but tilapia, pollock, or another mild white fish should work fine. Be careful not to overcook the thin fillets or burn the crispy coating.

the best fish ive ever had

I failed at filleting the sardines. It would have just fallen apart if I tried to simmer them, so I tried deep frying them. Aside from just looking good, the flavor really soaks in, and it's got a nice coating. All in all it was pretty delicious.The more serrated the cut edges of the fish are, the more the edges will rise up dynamically when frying. Recipe by Masapandayan.

Everybody loves when I fry fish. Add whatever sides you like to make this a meal!

This dish can be made with just about any type of white fish or salmon. I used Swai this go around because it's what we had on hand needing to be used. Not the best photo because I had to snap it of my husband's fillet while he was trying to eat since it was the last one we had.#February2026

Simple tartar sauce for deep fry fish or other seafood. It should be with sweet pickle relish but i didnt have it so i changed it minced cucumbar that i put into sushi vinegar.

This is the basic Thai style stir fried fish I tried recreating. Weekday dinner sorted.#stirfried fish#basa#dinner

Yummy!

At first, I thought this recipe was so simple it didn't seem warranted to keep it. But it's so easy and good for a weeknight meal. Serve it with salad and home made crab cakes!

My kids loved it

i love this batter! these were so good. jason said it reminds him of long john silvers batter.. but idk.. cuz ive never had it. we dunked in bbq sauce.

Have you heard of the deep-sea fish 'Mehikari'? It's a specialty of Iwaki City! When deep-fried, you can even eat the head, and it's delicious. Super easy and tasty! The origin of this recipe: I wanted to enjoy the Iwaki City specialty 'Deep-Fried Mehikari' at home, so I adapted it. This version is lightly seasoned, but adding a small amount of pre-made karaage flour mix can make it taste even more like the izakaya version.

White fish fillets are baked in the oven then coated with a mixture of tahini sauce called tarator, fried onions and pine nuts. Serve cold. A rare experience in savoring a cold fish dish!

Another great way to enjoy fish

Delicious and quick!

I reproduced the taste from a Vietnamese restaurant!While frying, let the rolls float around in the oil without touching them since they will stick to the chopsticks easily.The temperature of the oil should be high (180-185℃) to fry them to a crisp. (It should take about a minute or so.)If you don't like cilantro, try them with chopped shiso leaves instead. Recipe by abichi