I'm sure this tasted so good. Nice natural sweetness of the fresh fish meat. After one of your videos, i bought a wire net like yours from Ikea but haven't used it yet. Now got reason to.
Hi Sufi Sayyad. for deep fry fish we usually use a medium high heat to cook it throughout and also to make sure that the oil must be really hot before putting the fish in. If oil is not hot, the fish will absorb the oil and it will result in oil fish 😀😀
8 & 5 minutes per side was a little long for my fish which was thinner. The sides came out a little black/burnt. I will reduce it to 6 and 4 minutes per side. Other than that, it was perfect. First time getting it so crispy.. Thanks for sharing the technique.
Hi Tiong Jin Lim, Yes, I set the timing for 8 minutes, so when the timing goes off I need to restart it again to continue frying the fish on the other side. Thanks for asking
@alicekimanyi4557. If using a normal frying pan it tend to stick, unless using a non-stick pan. Alternatively, you can fry the fish on one side without turning it until it is crispy and separate from the pan by itself and then turn it to the other side and repeat.
Hi jv, thank you for the comment 😄 While it is up to the individual, I find fresh fish is best seasoned with only salt as its freshness is very lovely 😄 Hope it helps 😄
Hi Taye Janae, thank you for the comment 😃 Yes, more seasonings can be added as desired - I usually put less seasonings as I prefer it that way. Cooking at home allows us to modify the amounts as much as we like 😄
That looks so delicious! It is impossible to find whole fish like that here in the midwest. Thanks for bringing back memories from living near the Chesapeake Bay!
Hi Rivet Gardener, You're welcome. Tilapia is a freshwater fish, if you can't get the whole fish just a fillet can be good as well but cooking time may be slightly different. The Chesapeake Bay sounds like a beautiful memory😁😁. Thank you for the comment.
I had this for the first time at a Mexican restaurant and I was amazed how good it was. The bones are super tricky though because they are easy to choke on and it got annoying prying out like 5 bones every bite
Hi Submersed24, thank you for sharing 😀 Yes, we have to be careful when eating fish as their bones are really sharp and easy to choke on. I hope the taste was worth carefully removing the bones though 😀
Woww fantastic... Its looks crispy, light and flaky tender. It is just simple to make but definitely it would be delicious. I will definitely make it . Thank you for sharing such a nice recipe. Stay connected. Wish you all the best.
@@Worshipinstrumentals1 Nope, I just tried meat for the first time 2 months ago, but it was just chicken and pepperoni, I'm looking forward to that fish haha
@@HomeCookingwithSomjit my neighbor gave me some medium size akule. I butterflied them and removed the Big Mid bone. OMG sooooooo good and crispy. I will try when I have get bigger fishes. Thank you for the video
Hi Tracy Ooi, thank you for the comment 😀 I set the induction stove's timer for 8 minutes, so after 8 minutes, it will turn off the heat on its own. Ideally, the heat should be turned on throughout frying the fish. Hope it helps 😀
Hi LisainNewarkNJ, I got mine from the market a long time ago. I also noticed that it's sold online in Malaysia (hcws.link/oilsplashguard) and overseas (amzn.to/3jQuT6Z). Hope it helps 😀
Hi Yew Chan, thank you for the question 😀 From my personal experience, I find that the fish get stuck to the pan because the oil is not hot enough when the fish enters the pan, or because the fish was stirred before it can fully cook on one side. I find that the fish will separate from the bottom of the pan once cooked as long as it was not stirred before and the oil is super hot. If it's still stuck although the fish is already crispy, I would put the spatula to slowly help the fish separate itself from the pan. After that, the fish usually would separate on its own. I hope it helps 😀
Hi Thirunavukarasu Illamurugan, thank you for the comment 😄 Yes, you can use corn flour as well, it will work the same. Hope it helps, and happy cooking 😄
@@HomeCookingwithSomjit Oops...maybe my English was wrong. What I meant was if i follow your first 8 mins of frying that fish, but the difference being my oil level was much more than yours, so much oil that my fish is fully covered in the oil, does that mean I don't have to do flipping at all(hence saving 5 mins of cooking time) ?
@Ann-ig6hj, I understand 😀 For me, even when the fish is fully submerged in the oil, I would still flip it once to ensure that the top half is as evenly cooked as the bottom half. This is because the bottom half of the fish cooks at a faster rate than the top half (since the bottom half is closer to the heat source), even when the cooking oil fully covers it. Since it is fully submerged, once flipped, I would continue cooking the fish about half the time it takes to cook the bottom part. Hope it helps 😀
@@HomeCookingwithSomjit Oh....yes indeed indeed indeed...the surface of fish facing the bottom of frying pan should be much hotter due to being nearer to the fire, how ignorant of me not being thoughtful of that fact. I was too immersed in thinking how to save time...and energy ... due to inflation gas and electricity prices has gone higher and higher. Thank you for the enlightenment, you're the expert.
Hi Terry Assary, thank you for the comment 😀 Yes, I agree that the water should be allowed to evaporate. The cover that I'm using is a netting that prevents oil from splashing outside the pan, while allowing water to evaporate. Here's the link to what it looks like: hcws.link/oilsplashguard Hope it helps 😀
I am in the US however I lived in Malaysia for some time. This reminds me of Malaysian fried fish.. your accent reminds me of Malaysia as well. Terima Kasih
Hi Ali Ahmed, thank you for the feedback 😀 Yes, there are still some blood veins in the fish. I did not find it necessary to remove the traces of blood in between the bones as I am okay with just having the stomach and fish innards removed. Please feel free to clean the fish as you prefer before cooking it. Hope it helps 😀
Hi Theodore Twombly. Thank you for the comment. I like it a bit crispy on the outside. Anyway cooking time can be reduced as preferred. Happy New Year!
Hi Mayala Mungeya Esperance, thank you for the suggestion 😄 Using the non-stick pan to deep fry the fish will prevent the fish from sticking to the pan. However, through my experience, I found that deep frying with non-stick pan spoils the non-stick coating easily due to the high heat. So I use my non-stick pans for stir fry dishes instead, like fried rice, noodles and vegetables 😄
Hi Robert Thai, thank you for the question 😄 The oil should be hotter than moderate, but not as hot as smoking. If the oil is smoking hot, reduce the heat until it is no longer smoking but above moderate. Hope it helps 😄
@@HomeCookingwithSomjit oh Thank you, I ever fry fish with moderate heat but it takes too long time likes 30 minutes on 1st side and 2nd about 10 minutes , problem is the fish wasn't crispy but cooked and the skin remains soft..
Hi Robert Thai, thank you for the reply 😄 Usually, I preheat my oil on medium-high with a (thick walled) stainless steel pan for 10 minutes (on induction stove) before putting in the fish. If a gas stove is used, the oil will get hotter quicker as it gives out more heat than induction stove. Coating the fish with flour also helps to absorb the excess moisture and gives a crispy texture too. I hope it helps 😄
Hi amusicunlimited. Thank you for the comment. Frying the fish with a lot of oil is a common term used as "deep-fry" here in South East Asian countries.
@@HomeCookingwithSomjit I went to pacific market yesterday bought some fish because I always wanted to try my fish like this so here I am stealing your recipe 😅
Hi Teddy Afro, thank you for the question 😄 When deep frying fish, we want to submerge the fish completely, as much as possible. If it's not possible, it's okay for a little of the fish surface to not be submerged. The amount of oil needed depends on the size of the pan and the fish. For me in this video, I used 1.5 litres of oil. As for the oil wastage, yes unfortunately. I use the mid-range/quality oil for deep frying, while reserving my top-range/ high quality oil for other types of dishes. Although one should never reuse the oil for frying more than once, I have reused the oil for a maximum of 2 times, if the oil's colour did not drastically change and there isn't a lot of residue in the oil. Hope it helps 😄
I'm sure this tasted so good. Nice natural sweetness of the fresh fish meat. After one of your videos, i bought a wire net like yours from Ikea but haven't used it yet. Now got reason to.
Hi Pretty Catmint, That's since to hear. Thank you for the comment. Stay safe and Happy cooking!
When I was a kid in Hong Kong my Arma (nanny) would cook this for me sometimes. Fantastic.
Hi @feralgrandad4429. Nice memory indeed. Thanks for the comment 😀😀
Looks Delicious Sister. Thank you for sharing this video!
Thank you so much 🙂
Good video. Please let us know about when to put temprature on high and when to low during this .
Hi Sufi Sayyad. for deep fry fish we usually use a medium high heat to cook it throughout and also to make sure that the oil must be really hot before putting the fish in. If oil is not hot, the fish will absorb the oil and it will result in oil fish 😀😀
Thanks sis for the receipe will try it now for dinner🥰
Hi Emi Suryanti, thank you for the comment 😄 Please let me know how it turns out, enjoy your dinner 😄
8 & 5 minutes per side was a little long for my fish which was thinner. The sides came out a little black/burnt. I will reduce it to 6 and 4 minutes per side. Other than that, it was perfect. First time getting it so crispy.. Thanks for sharing the technique.
@georgelouie5330. Nice, Thank you for sharing. I am happy to hear that 😀😀
This is amazing!! Thank you so much :D
Hi Chile um anyways, thank you for the comment 😄 Happy to hear that you love it 😄
Thank you for the video, you are very kind.
Hi Victor, thank you for your kind comment 😊
Thank you
@carolorishaba8536. You are welcome. Glad that you enjoy it 😀
Very nice
Hi munyaradzi nyenya, thank you for the comment 😄
Thank you 💕
Hi Ian Gordon. You are welcome. Glad that you like it 😀😀
Great 👍
Hi K A, thank you for the comment 😄 Happy to hear that you found it useful 😄
Wow 🎉❤ it's looks good ❤
Hi jaulani pontino. Thank you, glad that you like it 😀
The first part of frying the fish is with the heat turned off..?
Hi Tiong Jin Lim, Yes, I set the timing for 8 minutes, so when the timing goes off I need to restart it again to continue frying the fish on the other side. Thanks for asking
❤😊.
May I know where to buy the cover netting?
Hi yy. It can be found in most shops selling cooking utensils or from the online shop hcws.link/oilsplashguard
I tried frying mine but it stuck in the pan and broke into pieces...what is the reason
@alicekimanyi4557. If using a normal frying pan it tend to stick, unless using a non-stick pan. Alternatively, you can fry the fish on one side without turning it until it is crispy and separate from the pan by itself and then turn it to the other side and repeat.
Wow never seen fish seasoned only with salt
Hi jv, thank you for the comment 😄 While it is up to the individual, I find fresh fish is best seasoned with only salt as its freshness is very lovely 😄 Hope it helps 😄
drizzle some Vietnamese nuoc cham on top with some rice on the side 🤤🤤🤤 mmmmmmmmmm yummy
Hi F.B.I, thank you for the comment 😄 That sounds like a great idea! 😄
❤🎉🎉❤❤
❤️
Hi Danny Keo, 😄
The only thing.. in wish you told me what type of fish was that. I can not seem to pick the right frying fish type.
Hi Princess Jada. It's a Red Tilapia, a fresh water fish. If you can't find it at your local market can try the Red Snapper. Thanks for the comment.
you needed a bigger pot
Hi Joyce Marilyn, thanks for the comment 😄 Yes, I wish I had a bigger wok to fry this fish 😄
The fish look delicious but im going to need more seasoning than what you used...but im from the south...what do I know😜😁😊
Hi Taye Janae, thank you for the comment 😃 Yes, more seasonings can be added as desired - I usually put less seasonings as I prefer it that way. Cooking at home allows us to modify the amounts as much as we like 😄
That looks so delicious! It is impossible to find whole fish like that here in the midwest. Thanks for bringing back memories from living near the Chesapeake Bay!
Hi Rivet Gardener, You're welcome. Tilapia is a freshwater fish, if you can't get the whole fish just a fillet can be good as well but cooking time may be slightly different. The Chesapeake Bay sounds like a beautiful memory😁😁. Thank you for the comment.
Midwest , I'm thinking catfish
I had this for the first time at a Mexican restaurant and I was amazed how good it was. The bones are super tricky though because they are easy to choke on and it got annoying prying out like 5 bones every bite
Hi Submersed24, thank you for sharing 😀 Yes, we have to be careful when eating fish as their bones are really sharp and easy to choke on. I hope the taste was worth carefully removing the bones though 😀
Bones are good 4 us
Woww fantastic... Its looks crispy, light and flaky tender. It is just simple to make but definitely it would be delicious. I will definitely make it . Thank you for sharing such a nice recipe. Stay connected. Wish you all the best.
Hi Zahoor Tariq, thank you for trying this recipe 😀 I hope you will enjoy the fish and it turns out amazing and delicious. Happy cooking 😀
Im vegetarian since i was born but i gotta admit this looks very good
HI G3NTL3M4N6, thank you for the comment 😄 This fried fish is very delicious - so crispy on the outside and soft & juicy on the inside 😋
You never ate meat?
@@Worshipinstrumentals1 Nope, I just tried meat for the first time 2 months ago, but it was just chicken and pepperoni, I'm looking forward to that fish haha
@@charmingman20 your definitely missing out! I had it yesterday but I bought it thought I’d save some money if I can cook it. Lol and it is delicious
wow sarap ng fried fish :-) thumbs up on this recipe...keep posting video :-) new subscriber sa iyong channel :-)
Hi Mary Official Mix Channel, thank you for the sub 😄 I'm happy that you like this recipe 😄
Guess i know what i'm having tomorrow night,
Thank you.
Hi Irshu, thank you for trying this recipe 😃 I hope you have enjoyed it! Happy cooking 😃
nice. tapioca flour. i will try this today. Just don't eat Tilapia its not a good fish.
Hi Jiro 808, thank you for trying this recipe 😄 Please let me know how it turns out 😄
@@HomeCookingwithSomjit my neighbor gave me some medium size akule. I butterflied them and removed the Big Mid bone. OMG sooooooo good and crispy. I will try when I have get bigger fishes. Thank you for the video
Thank you so much for letting me know how it turn out. It sounds so delicious. I am glad you are happy with the recipe. :)
very nice, looks really tasty thank you
Hi Thusitha Abayarathna, thank you for the comment 😀 It is very delicious! Hope you can try it one day 😀
Very nice.,but incase if I don't have tapioca flour, which other flour I can use. Thanks
Hi Asiya K. Corn starch (just a little) will be good, else you can do without flour too. Thanks for the comment.
@@HomeCookingwithSomjit Thanks. Sawadeeka
Terrible! over cooked and soaked in oil so bad for your health! looks like some dead fish sitting in the sun for a whole week!
@joelmaske2493. Thank you for feedback. 😀
Omg!! Sister that fish looks absolutely delicious great video.
Hi lite brite 27, thank you for the comment 😄 So happy that you've enjoyed this recipe 😄
Looks so delicious fish
Thank you for the comment. I am happy that you like it. :)
This was amazing thank you
Hi Donell Page, thank you for the comment 😄
Hi, when you say turn it on the heat again. Meaning you off it before you close the lid? Thanks
Hi Tracy Ooi, thank you for the comment 😀 I set the induction stove's timer for 8 minutes, so after 8 minutes, it will turn off the heat on its own. Ideally, the heat should be turned on throughout frying the fish. Hope it helps 😀
@@HomeCookingwithSomjit Hey thank you for replying me! I am cooking my fish now and your video really helps! Thanks for the guidance. 🤗
You're welcome 😀 I'm very happy to hear that 😀 I'm sure it came out amazingly delicious! Hope you've enjoyed it 😀
@@HomeCookingwithSomjit Hey! Thanks to your video, i have successfully fried a crispy fish! Appreciate your teaching! 💕
That's awesome! Thank you for sharing 😀 Happy to hear that it was successful 😀
Please let me know where you got the lid screen. Thank you. Lisa.
Hi LisainNewarkNJ, I got mine from the market a long time ago. I also noticed that it's sold online in Malaysia (hcws.link/oilsplashguard) and overseas (amzn.to/3jQuT6Z). Hope it helps 😀
Why sometimes my fish is sticky and I cannot flip it to the side😢
Hi Yew Chan, thank you for the question 😀 From my personal experience, I find that the fish get stuck to the pan because the oil is not hot enough when the fish enters the pan, or because the fish was stirred before it can fully cook on one side.
I find that the fish will separate from the bottom of the pan once cooked as long as it was not stirred before and the oil is super hot. If it's still stuck although the fish is already crispy, I would put the spatula to slowly help the fish separate itself from the pan. After that, the fish usually would separate on its own. I hope it helps 😀
About to try this out...wish me luck. Thanks for the video!
Hi koalamushroom, thank you for the comment 😄 Hope it turned out amazing! Happy cooking! 😄
Great video. Easy to follow and encouraging to try.
Hi Kim Nenninger, thank you for the feedback 😀 I'm happy that you've found it helpful and useful 😀
I made the fish! It was delicious.
Hi Kim Nenninger, thank you for trying this recipe 😀 I'm so happy to hear that it turned out well for you 😀
Hi instead of tapioca flour , can I use corn flour ?
Hi Thirunavukarasu Illamurugan, thank you for the comment 😄 Yes, you can use corn flour as well, it will work the same. Hope it helps, and happy cooking 😄
@@HomeCookingwithSomjit Thank you for your reply . Your cook shows are so well presented and you have a lovely voice .
👍👌
Hi Ram's Adventerous Vlog, thank you for the comment 😀
Am gonna try this .
Yummy
Hi Purity Mugambi. Thank you for the comment. I hope you will enjoy the recipe. Please share with us how it turns out. Cheers!👍😃
Hi, can I save 5 mins of cooking flipping to the opposite side if I started cooking with more oil immersing the fish fully?
@Ann-ig6hj. Yes, you can flip just once if the fish is submerge in the oil. Thank you for the question 😃
@@HomeCookingwithSomjit Oops...maybe my English was wrong. What I meant was if i follow your first 8 mins of frying that fish, but the difference being my oil level was much more than yours, so much oil that my fish is fully covered in the oil, does that mean I don't have to do flipping at all(hence saving 5 mins of cooking time) ?
@Ann-ig6hj, I understand 😀 For me, even when the fish is fully submerged in the oil, I would still flip it once to ensure that the top half is as evenly cooked as the bottom half.
This is because the bottom half of the fish cooks at a faster rate than the top half (since the bottom half is closer to the heat source), even when the cooking oil fully covers it.
Since it is fully submerged, once flipped, I would continue cooking the fish about half the time it takes to cook the bottom part. Hope it helps 😀
@@HomeCookingwithSomjit Oh....yes indeed indeed indeed...the surface of fish facing the
bottom of frying pan should be much hotter due to being nearer to the fire, how ignorant of me not being thoughtful of that fact. I was too immersed in thinking how to save time...and energy ... due to inflation gas and electricity prices has gone higher and higher. Thank you for the enlightenment, you're the expert.
Don't cover the pan when you fry fish..you need to allowed the water to evaporate,,,
Hi Terry Assary, thank you for the comment 😀 Yes, I agree that the water should be allowed to evaporate. The cover that I'm using is a netting that prevents oil from splashing outside the pan, while allowing water to evaporate. Here's the link to what it looks like: hcws.link/oilsplashguard Hope it helps 😀
Looks delicious 😋
Hi Tracy Sullivan, Thank you. Glad that you like it 😊😊
Wow it is nice
Hi Celeste Thng 湯皖棋. Thank you for the comment 😊
Looks great 👍
Hi Kelly's Private Kitchen, Thank you.
I am in the US however I lived in Malaysia for some time. This reminds me of Malaysian fried fish.. your accent reminds me of Malaysia as well. Terima Kasih
Hi Lé Garrett. Nice to know you have been here in Malaysia. Yes, deep fried fish in Malaysia is "sedap" Thank you for the comment. 😀😀
what sort of oil??
Hi brett clark. Just a normal cooking oil. 😀😀
Where is pan/lid from?
Wasted oil
@agapelalengmawia3884. Thank you for the feedback. 😀
BTW, what fish is this?❤
Hi yy. This is Tilapia
love it!!!
Hi ELAM Academy, thanks for the comment. Indeed, it was delicious!
Absolutely awesome.
Hi Terry Silverstein. Thank you for the comment. Yes, it's very delicious.
Not a good cook though, but my boss told me to cook fried fish. Gooodluck to me 🤣🤦🏽♀️
Hi Mary Joy Gonzales, thank you for trying this recipe 😀 I'm sure you can do it well 😀 Happy cooking!
gd
Hi janat nats. Thank you 😀
What Fish is this? ❤
@swarnaseriramalu7956. It's call Tilapia, you can google for more info. Thanks for the comment 😀
@@HomeCookingwithSomjit tq dear
You didn’t clean fish well, Shown inside some red and black
Hi Ali Ahmed, thank you for the feedback 😀 Yes, there are still some blood veins in the fish. I did not find it necessary to remove the traces of blood in between the bones as I am okay with just having the stomach and fish innards removed. Please feel free to clean the fish as you prefer before cooking it. Hope it helps 😀
I feel hungry seeing you cook , look Soo delicious.
Hi xXx. Thank you. So glad to hear that you find the recipe is appetizing. Thank you for the comment 😀😀
Your tilapia is a little bit overcooked for me
Hi Theodore Twombly. Thank you for the comment. I like it a bit crispy on the outside. Anyway cooking time can be reduced as preferred. Happy New Year!
What kind of oil to fry the fish!
Hi 2jw, thank you for the comment 😀 You can use any odorless cooking oil as preferred. Hope it helps 😀
What kind of fish is that
Hi Dumpling Soup, it's tilapia 😀
Thank you for sharing. May I know what kind of fish is it?
Hi khin ma. You are welcome. This is Red Tilapia fish. Thank you for the question 😀
@@HomeCookingwithSomjit thanks!
Just buy the no stick pan its will help alot
Hi Mayala Mungeya Esperance, thank you for the suggestion 😄 Using the non-stick pan to deep fry the fish will prevent the fish from sticking to the pan.
However, through my experience, I found that deep frying with non-stick pan spoils the non-stick coating easily due to the high heat. So I use my non-stick pans for stir fry dishes instead, like fried rice, noodles and vegetables 😄
What kind of fish ?
HI Aiai Hernando, thank you for the question 😄 This is tilapia fish - which is a freshwater fish 😄
Lovely
Hi Elizabeth Kong. Thank you for the comment. Glad that you like it😀😀
Oil temperature should be moderate or smoking hot ?
Hi Robert Thai, thank you for the question 😄 The oil should be hotter than moderate, but not as hot as smoking. If the oil is smoking hot, reduce the heat until it is no longer smoking but above moderate. Hope it helps 😄
@@HomeCookingwithSomjit oh Thank you, I ever fry fish with moderate heat but it takes too long time likes 30 minutes on 1st side and 2nd about 10 minutes , problem is the fish wasn't crispy but cooked and the skin remains soft..
Hi Robert Thai, thank you for the reply 😄 Usually, I preheat my oil on medium-high with a (thick walled) stainless steel pan for 10 minutes (on induction stove) before putting in the fish. If a gas stove is used, the oil will get hotter quicker as it gives out more heat than induction stove. Coating the fish with flour also helps to absorb the excess moisture and gives a crispy texture too. I hope it helps 😄
Thx
Hi lifechanging, you're welcome 😀 Happy cooking!
cooked it bite too much love!
Hi Kharajan mohammad, thank you for the feedback 😀
@@HomeCookingwithSomjit You are welcome love.
Well done, very nice
Hi Tumwebaze Anthony. Thank you 😀😀
@@HomeCookingwithSomjit welcome 🙏
This is NOT Deep Frying!
Hi amusicunlimited. Thank you for the comment. Frying the fish with a lot of oil is a common term used as "deep-fry" here in South East Asian countries.
@@HomeCookingwithSomjit I went to pacific market yesterday bought some fish because I always wanted to try my fish like this so here I am stealing your recipe 😅
Fish name please....
Hi rajiv kumar, thank you for the question😃 I used a red tilapia for deep frying 😃
Thank you... Love from india
Me wuv you cwispy uh fish!!!
Hi Blanche Deveraux, thank you for the comment 😄 I don't understand it though.
Hello, Thanks and got questions.
how many litre oil we need? What type oil? And, it gonna be waste after we cooked once by it?
Hi Teddy Afro, thank you for the question 😄 When deep frying fish, we want to submerge the fish completely, as much as possible. If it's not possible, it's okay for a little of the fish surface to not be submerged. The amount of oil needed depends on the size of the pan and the fish. For me in this video, I used 1.5 litres of oil.
As for the oil wastage, yes unfortunately. I use the mid-range/quality oil for deep frying, while reserving my top-range/ high quality oil for other types of dishes. Although one should never reuse the oil for frying more than once, I have reused the oil for a maximum of 2 times, if the oil's colour did not drastically change and there isn't a lot of residue in the oil. Hope it helps 😄
@@HomeCookingwithSomjit What kind of oil?