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.
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🧂 Ingredients
- 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)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓Manini skin is edible and becomes crispy when fried.
- ✓Adjust seasoning to your preference. Hawaiian sea salt is a great option.
- ✓Ensure the oil is hot before adding the fish to prevent sticking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.