Laotian

Cumin and Coriander Laotian Crispy Fried Fish

Name: Cumin and Coriander Laotian Crispy Fried Fish
Total time: 27 min
Yield: 2 servings
Cuisine: Laotian
Ingredients: 2 whole fish (e.g., tilapia), scaled and gutted; 1 cup all-purpose flour; 1 tbsp cornstarch; 1 egg; 1 tbsp fish sauce; 1 tbsp lime juice; 1 red chili, sliced; 1 tbsp vegetable oil; 1 tbsp tamarind paste; 1/2 tsp cumin; 1/2 tsp coriander

A warm and aromatic variation with cumin and coriander for a distinct flavor.

27 minutes2 servings

Method

Mix cumin and coriander into the batter.
Mix flour, cornstarch, and egg to make a batter. Dip fish in batter.
Heat oil in a pan. Fry fish until golden and crispy, 3-4 minutes per side.
In a small bowl, combine tamarind paste, fish sauce, lime juice, and chili.
Serve fish with the sauce on the side.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Seafood Mains

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