The Pepper and Salt Fried Fish Head

Pepper and Salt Fried Fish Head

The Pepper and Salt Fried Fish Head is a quick and tasty dish.

Print Recipe
Print Recipe
Aromatic garnish
  1. Rinse the fish head, cut into pieces and pat dry.
  2. Coat fish head pieces in the tapioca flour mix.
  3. Heat enough oil for deep frying in a wok. When hot, deep-fry the fish head over high heat until cooked, golden brown and crispy. Drain on paper towels and set aside.
  4. Remove most of the oil, leaving just 2 tablespoons oil in the wok.
  5. Add in the aromatic garnish and stir-fry briefly over medium heat until fragrant.
  6. Add the prefried fish head and seasoning. Stir-fry briskly over high heat until well combined.
  7. Dish out and serve.

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