Cá Chiên Xù (Vietnamese Crispy Fried Fish)

Ingredients

• about 680 g White fish fillets (cod, tilapia)
• 1/2 cup Rice flour
• 1/4 cup Tapioca starch
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 teaspoon Garlic powder
• 1/2 cup Sparkling water
• 2 cups Vegetable oil
• 4 Lime wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the fish fillets dry and cut into serving-sized pieces.
2. 2In a bowl, whisk together rice flour, tapioca starch, baking powder, salt, pepper, and garlic powder.
3. 3Gradually add sparkling water to the dry ingredients, whisking until a smooth batter forms.
4. 4Heat vegetable oil in a deep fryer or large pot to 175°C.
5. 5Dip each fish piece into the batter, ensuring it's fully coated.
6. 6Carefully lower the battered fish into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side.
7. 7Remove the fish with a slotted spoon and place on a wire rack to drain excess oil.
8. 8Serve immediately with lime wedges for squeezing.

Related Guides