From the Sea · Thai
Crispy Fried Tilapia with Nam Prik Dipping Sauce
Deeply scored tilapia fries until the skin shatters and even the fins turn crunchy. It comes with rice, blanched water spinach, crispy shredded shallots and a fiery tomato and chili nam prik that cuts through the richness with every bite.
Test kitchen note: Dry the fish with paper towels and leave it uncovered in the fridge for an hour. A dry surface means less spattering and crispier skin.
Method 6 steps
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Score the tilapia deeply on both sides every inch, rub with salt and dust lightly with rice flour.
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For the nam prik, char the tomatoes, dried chilies, garlic and half the shallots in a dry pan until blackened in spots. Pound or blend with the fish sauce, lime juice and palm sugar into a chunky sauce.
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Heat the oil in a wok to 350F. Fry the remaining sliced shallots until golden, about 4 minutes, and drain on paper towels.
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Slide the fish into the oil and fry for 7 to 8 minutes per side, spooning oil over the top, until deep golden and crisp throughout.
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Drain the fish on a rack for 2 minutes.
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Plate the fish on banana leaf with rice, water spinach and the crispy shallots piled on top, and serve the nam prik in a small bowl.
That is the whole pie. Enjoy every slice.
Pairs well with
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