Crispy Golden Snakehead Fish Delight: Irresistible Ikan Gabus Goreng Recipe
Crispy Fried Snakehead Fish (Ikan Gabus Goreng Crispy)
Delight your taste buds with this irresistible recipe for crispy fried snakehead fish, also known as ikan gabus goreng crispy, which boasts a golden-brown exterior and a tender, flavorful interior. The combination of aromatic spices and a crispy coating makes this dish a perfect choice for any occasion, whether it’s a casual family meal or a festive gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Snakehead fish (ikan gabus) | As desired |
| Crispy seasoning flour | As per your brand preference |
| Coriander | To taste |
| Turmeric | To taste |
| Ginger | To taste |
| Kaffir lime leaves | 4 leaves |
| Ice water | As needed |
| Cooking oil | For deep frying |
Instructions
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Prepare the Fish: Begin by thoroughly washing the snakehead fish to remove any slime, ensuring it is clean and ready for cooking. Next, slice the fish into thin fillets, approximately 3 cm in size, either in long strips or cubes, according to your preference.
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Make the Spice Paste: In a mortar and pestle, grind together the turmeric, kaffir lime leaves, ginger, and coriander to create a fragrant spice paste. The fresh aromas will infuse the fish with delicious flavor.
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Marinate the Fish: In a mixing bowl, combine the fish fillets with a splash of lime juice and the ground spice mixture. Mix well to ensure each piece is evenly coated. Cover the bowl and place it in the refrigerator (not the freezer) for about 30 minutes to allow the flavors to meld and to help eliminate any fishy odor.
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Prepare the Batter: While the fish is marinating, prepare the wet batter by mixing the crispy seasoning flour with ice water until you achieve a slightly thick consistency. This will help the coating stick to the fish perfectly.
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Coat the Fish: Once the marination time is complete, take the fish fillets and dip each piece into the wet batter. Ensure each fillet is fully coated before transferring it to the dry crispy flour, gently pressing and rubbing the flour into the fish to create an even layer of coating.
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Fry the Fish: Heat a generous amount of cooking oil in a deep frying pan; it’s essential that the oil is sufficient for the fish to be submerged for even cooking. Once the oil reaches a hot temperature, carefully place the coated fish fillets into the pan. Fry until they turn a beautiful golden-brown color and are crispy, which usually takes a few minutes on each side.
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Drain and Serve: After frying, remove the fish from the oil and let them drain on paper towels to remove excess oil. Serve the crispy fried snakehead fish warm, accompanied by your favorite dipping sauce, such as mayonnaise or any sauce of your choice.
Enjoy this delectable crispy fried snakehead fish as a delightful addition to your culinary repertoire, perfect for impressing family and friends alike!
