👨‍🍳 Instructions

1. 1

   If using whole fish, clean and scale them. Make a few shallow scores on each side of the fish. If using fillets, ensure they are of similar thickness.

   💡 Tip: Scoring the fish helps the marinade penetrate and ensures even cooking.
2. 2

   In a bowl, combine turmeric powder, minced garlic, lime juice, salt, and pepper. Mix well to form a paste.

   💡 Tip: The lime juice helps to reduce any fishy odor.
3. 3

   Rub the marinade all over the fish, ensuring it gets into the scores and cavities. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

   💡 Tip: Marinating allows the flavors to infuse into the fish.
4. 4

   Heat enough oil in a wok or deep frying pan over medium-high heat until it reaches about 180°C (350°F). The oil should be hot enough that a small piece of marinade sizzles immediately.

   💡 Tip: Using enough oil ensures the fish fries evenly and becomes crispy.
5. 5

   Carefully place the marinated fish into the hot oil. Do not overcrowd the pan; fry in batches if necessary.

   💡 Tip: Adding fish to hot oil will cause splattering, so be cautious.
6. 6

   Fry for about 5-7 minutes per side, or until the fish is golden brown and crispy, and cooked through. The exact time will depend on the size and thickness of the fish.

   💡 Tip: Adjust the heat as needed to maintain a consistent frying temperature.
7. 7

   Remove the fried fish from the oil using a slotted spoon and place it on a wire rack set over paper towels to drain excess oil.

   💡 Tip: Draining on a wire rack helps keep the fish crispy.
8. 8

   Garnish with fresh cilantro or basil, if desired. Serve immediately with steamed rice and your favorite sambal or chili sauce.