Cá chiên xù

A golden crust that cracks loudly under the teeth, revealing white, steaming, and juicy fish flesh. The smell of clean frying blends with notes of fish sauce and white pepper.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 575
• Protein: 40 g
• Carbs: 73 g
• Fat: 12 g

Ingredients

• 600 g Tilapia ( filleted )
• 1 tbsp fish sauce
• 2 piece Garlic ( finely minced )
• 1 pinch White pepper ground
• 100 g Rice flour
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 500 ml Peanut oil ( for frying )
• 150 g Panko breadcrumbs

Instructions

1. Fish preparation

   Carefully pat the tilapia fillets dry with paper towels. The skin and flesh must be perfectly dry so the breading doesn't slip during cooking. Cut into wide 3 cm strips.

2. Express marinade

   In a dish, rub the fish with fish sauce, minced garlic, and white pepper. Let rest for 10 minutes, allowing the flesh to soak up the umami without curing in the salt.

3. Breading

   Prepare three plates: rice flour, beaten eggs, and panko. Dip each piece in the flour (tap off excess), then the egg, and finally the panko, pressing firmly with your palm to ensure the flakes adhere well.

4. Frying

   Heat the peanut oil to 180°C. Submerge the pieces without overcrowding the pan. When the crust is a deep golden brown and the fish floats slightly, drain on a wire rack. The flesh should remain pearly at the center.

Chef's tips

• Do not fry too many pieces at once, otherwise the oil temperature drops and the breading absorbs the grease.
• Use a wire rack instead of paper towels to drain: air circulates and prevents steam from softening the crust.

Storage

Consume immediately to maintain crispness. Does not reheat well in the microwave.