Crispy Fried Golden Pompano

1 golden pompano fish (clean and make a slanted slit on each side of the fish)
1/4 cup flour (optional)
1/4 teaspoon salt - optional (the sauce you are going to make is already packed with sodium)
dash of freshly ground pepper (to reduce the fishy smell)
1/2 cup or more of canola oil for pan/wok frying.

Put salt, pepper, and dredge your fish with flour if you prefer (optional). Heat your pan/wok on high and pour your oil. Wait until oil gets hot before you fry your fish. Slowly lay down your fish on the pan/wok with oil and cook for 2 to 3 minutes on each side or until golden brown and crispy. Reduce heat to medium and fry for another 1 or 2 minutes on both sides. Remove from pan/wok and let rest on a flat sieve or colander with paper towels to drain excess oil for about 2 to 3 minutes. Serve on a plate and eat with steaming hot plain jazmine rice.  Slice some garlic and mix with dark soy, or you can make any sauce you want to go with the fish. You can also put lime or lemon, or some hot chile auce, vinegar with garlic, catsup, worcestershire sauce, and any of your favorite sauce. This is a simple dish, easy to make, nutritious, and can satisfy your cravings for simple good food

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