Vietnamese Fried Fish


1 and 1/2 lbs firm white skinless fish fillets
1/2 cup corn starch
oil for shallow frying
1/2 lb rice noodles
kosher salt and black pepper to taste


  • fresh red chilies, sliced on a bias
  • chopped peanuts
  • scallions sliced on a bias
  • fresh cilantro leaves
  • fresh dill sprigs
  • shrimp paste
  • fish sauce for dipping
  • lime wedges for squeezing 
  • Prepare the condiments and place them in separate bowls.
  • Cook rice noodles according to package directions and set aside.
  • Cut fish into 1 inch chunks, the season lightly with salt and pepper.
  • Add cornstarch to a bowl and dredge fish, then knock off excess.
  • In a large frying pan add about 1/2 inch of oil and heat to 350 degrees. (medium high)
  • When oil is hot cook the fish in batches, turning once until fish is crispy and golden.
  • Drain on paper towels.
  • To serve place rice noodles in individual bowls and top with some of the fish, then add the condiments of choice and a squeeze of lime juice.




15 min


15 min


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