For Two: Whole Fried Black Bass Recipe
bone in / ponzu / cilantro / scallion / steamed rice
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Fish
Rinse the whole black bass under cold water and pat it dry with paper towels. Make three diagonal cuts on each side of the fish to help it cook evenly. Season the fish inside and out with salt and black pepper.
- 2
Heat the Oil
In a deep pan or a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread into it; if it sizzles and turns golden brown quickly, the oil is hot enough.
- 3
Fry the Fish
Carefully lower the seasoned fish into the hot oil, either whole or in two batches if necessary. Fry for about 8-10 minutes on each side or until the skin is crisp and the flesh is opaque and flakes easily with a fork. Use a slotted spoon to remove the fish and let it drain on paper towels.
- 4
Prepare the Serving
While the fish is resting, prepare the steamed rice according to package instructions. Serve the fried black bass with ponzu sauce drizzled over it, topped with fresh cilantro and sliced scallions, alongside a serving of steamed rice.
