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Breaded
Fried Fish with Spicy Dipping Sauce
(PLA CHUP PAENG THOT)
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INGREDIENTS : Breaded Fried Fish |
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Vegetable oil for
frying |
3 |
cups |
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Whole fish, flounder
or
similar white flesh |
1 -1 1/2 |
lbs. |
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Eggs (whole) |
2 |
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Flour |
1 |
cup |
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Bread crumbs |
1 1/2 |
cups |
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(2 servings) |
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INGREDIENTS : Spicy Dipping Sauce |
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Fish sauce |
1/4 |
cup |
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Sugar |
2 |
tbsp. |
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Lime juice |
3 |
tbsp. |
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Water
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1/4 |
cup |
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Bird's eye chili
peppers |
1 |
tbsp. |
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Julienne raw mango
or |
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green apples |
1/2 |
cup |
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Breaded
Fried Fish |
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1. Clean and gut the fish. Using a sharp knife score each
side of the fish into large diamond shapes. Wash and pat dry.
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2. Immerse the whole fish in flour and roll the fish in egg
white, then dunk in bread crumbs.
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3. Once the bread crumbs stick firmly onto the fish, place
the fish in the refrigerator for about 15 minutes before frying.
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4. Heat up oil in a frying pan and fry the breaded fish over
a medium heat until it is golden brown and cooked. Take the
fish out of the hot oil and drain on absorbent paper and serve
the fish with julienne raw mango dipping sauce.
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| Spicy
Dipping Sauce lnstructions |
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1. Melt the sugar in the rest of the liquid ingredients of
the dipping sauce. Taste the sauce to see if it is sour and
slightly sweet. If not, correct seasoning with sugar, lime
juice and fish sauce.
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2. Once you have a sauce, add the julienne raw mango or julienne
green apple and chili peppers.
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3. Spoon this sauce over the pieces of fish.
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