This absorbs excess oil and makes for a crispier crust.

Set finished filets on a plate lined with clean doubled-up kitchen or paper towels.

Put on a plate in one layer and set in the fridge for 1 hour. You want some eggy bits coated in flour to adhere to the fish this give you a better texture. Be careful not to overcook or the fish will become tough and rubbery. Season the fish with salt, pepper and garlic powder, then coat well with the beaten egg.

Using a silicone fish turner, gently flip the filets over after 4 minutes, and cook another 3 to 4 minutes or until exterior is golden-crisped and fish is cooked through in center.

Fry in batches if necessary to keep oil temperature high enough to crisp the fish.

Gently slide in the filets one at a time, ensuring not to overcrowd the pan.

Dredge the filets in the coating, patting the mixture onto the fish a little bit to get it to stick (it can be a little finicky as its a delicate coating).

Deep-fry one by one until golden brown on both sides. In a frying pot heat the oil over medium-high heat (350 F 176 C). Rub each fish with the cornstarch, making sure it gets into the cuts. Sprinkle each fish with a pinch of oregano, garlic, pepper, and salt. Alternately, use a compact electric deep fryer for more accurate and safer food frying. Score fish 3 or 4 times diagonally on both sides.A splatter screen is very useful here in preventing hot oil spatter burns and messes.If it burns, then you need to turn the heat down and wait a few minutes to test again.) If it doesn't sizzle, the oil is too cold. You will know the oil is ready when it gently sizzles when you sprinkle a pinch of your flour mixture into it. Marinate with 2tsp ginger garlic paste, red chili, curry powder, salt. Just be sure not to make it too cool or hot. Malabar Fish fry: Take 2 cleaned whole Pomfret fish & make 2 slits in the body.

The first time I had a whole fried fish was on the beach in Cartagena, Colombia. Fry, turning occasionally with a fish spatula, until crispy and cooked through, 3 to 4 minutes. (You should not really have to measure the temp, as this is shallow frying. Today I am sharing with you a true Colombian classic, Pescado Frito Colombiano (Colombian-Style Fried Whole Fish), a very popular dish from the Caribbean and Pacific regions of Colombia. Gently place two battered fillets in hot oil. Add avocado oil to pan and allow to come to about 350 F. Heat a cast iron skillet or ceramic nonstick pan over medium-high heat.Taste a tiny pinch to see if you desire more seasonings. In medium mixing bowl, stir together flours and seasonings well.(Dabbing and rubbing a few drops of water on the filets right beforehand also helps!) You want to have a little bit of moisture left on them so that the coating sticks. Shake excess moisture and lay them in a single layer on doubled up kitchen towels or paper towels.

Whole fried fish