Crispy Spiced Whole Fried Fish

You need to hear this crunch — this Crispy Spiced Whole Fried Fish comes out of the oil with shatteringly crisp, deeply seasoned skin and steaming, flaky flesh inside. Scored and rubbed with bold spices, it fries up golden and dramatic on the platter, served with starchy sides, sliced onions, fresh chilies, and a bold red dipping sauce. Pull it apart with forks and dip every piece — this is family dinner as a celebration.

Ingredients

• 1 whole fish (2 to 2.5 lb, such as sea bass, snapper, or tilapia), scaled and gutted
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 4 garlic cloves, minced
• 2 tbsp lemon juice
• 1/2 cup all-purpose flour
• 1/4 cup rice flour or cornstarch
• 4 cups neutral oil, for frying
• Sliced white onions, sliced green chilies, and red sauce, for serving

Instructions

1. Score and season: Pat the fish very dry. Score the body with 3-4 deep diagonal cuts on each side. Rub the salt, pepper, paprika, cumin, coriander, turmeric, cayenne, garlic, and lemon juice all over and into the scores. Marinate 20-30 minutes.
2. Coat: Mix the flour and rice flour on a plate. Dredge the seasoned fish in the mixture, pressing gently so it adheres, and shake off the excess.
3. Heat the oil: Pour the oil into a large deep skillet or wok and heat to 350°F (175°C) over medium-high heat.
4. Fry: Carefully lower the fish into the hot oil and fry 6-8 minutes per side, until the skin is deep golden, crisp, and audibly crackling. Lift out and drain on a wire rack, not paper towels, to keep the crust crisp.
5. Serve: Transfer to a platter with boiled starchy vegetables, sliced onions, and green chilies. Serve hot with a small bowl of red sauce for dipping.

Pro tip: The fish is done when the scored cuts look puffy and the skin is a deep golden color — never move the fish during the first 3 minutes of frying or the crust will stick and tear.

Estimated nutrition per serving: 560 calories, 46g protein, 24g carbs, 30g fat.