This year looks a lot different from last year (when we were frying fish whole for your table to devour), but whole fried fish tastes just as delicious as it did last year with a little squeeze of lemon 🍋 #shoplocal 👉 Locals Seafood 🎣  

Ingredients:

  • 1.5-2 pound whole porgy fish (substitute snapper) 

  • Lemon wedges

  • Togarashi (source form Li Ming’s Global Mart)

  • Sea salt

  • Scallion and Thai chili soy sauce

Instructions

Fish:

  1. Slice 3x across the fish

  2. Dredge in potato and cornstarch, ratio: 1:1

  3. Fry in vegetable oil at 350 degrees for 10-12 minutes

Scallion and Thai chili soy sauce:

Mix together:

  • 1/2 cup soy sauce

  • 1/4 cup chopped scallions

  • 1 tsp (1 whole) chopped Thai chili

  • 1 tbsp sugar

Serve:

Serve fish alongside sea salt, togarashi, lemon wedges, & sauce. Enjoy!