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Crispy Pan-Fried Manini Fish
A simple and delicious way to prepare Manini (Convict Tang), a common reef fish in Hawaii, pan-fried until crispy and seasoned to perfection.
ð§ ææ
- 2 medium Manini fish(cleaned, scaled (optional, skin is edible))
- 2 tbsp Olive oil or other cooking oil
- 1 tsp Garlic salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Cornstarch(for coating)
ðšâð³ äœãæ¹
- 1
Pat the cleaned Manini fish dry with paper towels. Make 2-3 shallow slits on each side of the fish.
- 2
Season the fish generously on both sides with garlic salt and black pepper.
- 3
Lightly coat the seasoned fish with cornstarch. Shake off any excess.
- 4
Heat the olive oil in a skillet over medium-high heat until shimmering.
- 5
Carefully place the fish in the hot skillet. Pan-fry for about 4-5 minutes per side, until golden brown and crispy.
- 6
Remove the fish from the skillet and place on a paper towel-lined plate to drain any excess oil.
ð¡ ããã®ã³ã
- âManini skin is edible and becomes crispy when fried.
- âAdjust seasoning to your preference. Hawaiian sea salt is a great option.
- âEnsure the oil is hot before adding the fish to prevent sticking.
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- Serve with a side of steamed vegetables and a drizzle of soy sauce (shoyu).
- Add a pinch of chili flakes to the cornstarch coating for a spicy kick.
- If you can't find Manini, other small reef fish can be used.