Whole Fish Fried with Basil and Chiles
Nothing is more stunning at the dinner table than serving a whole fried fish with a fragrant unctuous sauce. Buy a lean, mild, and flaky fish that is 10 to 14 ounces, such as tilapia, fresh water trout, or anything from the snapper family. Caution should be used when deep-frying the fish, so make sure you have plenty of room and a big pot. Serve with steamed jasmine rice.
To test the oil temperature if you do not have a thermometer, dip the head of the fish into the oil; if it sizzles, it is ready, if it does not sizzle, then wait a couple minutes and try again.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.