Have you tried my Crispy Blooming fish?
I sliced the fish fillets into a flower-like blooming shape.
It is super crispy, tasty, fun, and fabulous!
I d like to share with you an easy step-by-step recipe to create crispy blooming fish.
It will be sure to wow all your friends and family!
Here I have 3 pieces of red snapper fillets.
You could also use other types of fish fillets.
Slice the fish fillet lengthwise, and reach the skin, but without cutting through the
skin.
Each cut is about 1/2 inch apart.
Then, slice the fish fillet crosswise at an angle.
Again, reach the skin, but without cutting through the skin, and spaced about 1/2 inch
apart.
Do the same with the other fillets.
In a mixing bowl, add the egg, salt, and white pepper.
Whisk.
Coat the fillets with the egg mixture.
In another mixing bowl, add the cornstarch, and dust the fillets with it.
Set aside.
In a pot over high heat, add the avocado oil, or other high-smoking point oil.
Heat it up to 350 degrees F or 177 degrees C. Carefully put in the fish fillet, skin
side up, one at a time.
Fry until golden brown for about 3 minutes.
Remove and set aside.
Do the same with the rest.
Increase the oil temperature to 375 degrees F or 191 degrees C. Return the fish fillets
and fry until crispy for about 2 minutes.
Double frying makes the fish crispier and less oily.
When the exterior temperature is hotter than the interior temperature.
It forces the oil from the inside to come out.
So it s crispy and not greasy.
Remove and drain on a paper towel-lined plate.
Transfer the fish fillets to a serving plate.
In a pot over medium heat, add the water, ketchup, rice vinegar, sugar, and steamed
peas.
Whisk and bring it to a simmer, and the cornstarch slurry.
I have here 1 tablespoon of cornstarch and 3 tablespoons of water.
Stir until the sauce is thickened.
Pour the sauce over the fish fillets
and enjoy!