Cá Chiên Xù (Crispy Fried Fish)

Instructions

1. 1Pat the about 680 g White fish fillets completely dry using paper towels. In a medium bowl, combine the 1/2 cup Rice flour, 1/4 cup Tapioca starch, 1/2 tsp Salt, and 1/4 tsp Black pepper. Stir to mix these dry ingredients evenly.
2. 2Pour the 1 cup Vegetable oil into a large skillet. Heat the oil over medium-high heat until it reaches 175°C.
3. 3Take each fish fillet and press it into the flour mixture, turning to coat all sides evenly. Gently shake off any excess flour.
4. 4Carefully place the coated fish fillets into the hot oil, making sure not to overcrowd the skillet. Fry for 4-6 minutes per side, until the fish is golden brown and crispy. The internal temperature should reach 63°C.
5. 5Using a slotted spatula or tongs, remove the fried fish from the skillet. Place the fish on a wire rack set over a baking sheet to allow excess oil to drain off.
6. 6While the fish is draining, prepare the dipping sauce. In a small bowl, combine the 2 tbsp Fish sauce, 1 tbsp Lime juice, 1 tsp Sugar, 1 minced clove Garlic, and 1/4 small Red chili, finely chopped. Stir until the sugar is dissolved.
7. 7Serve the Cá Chiên Xù immediately with the prepared dipping sauce.

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