Fried Flying Fish
Fried Fish (fride FLY-ing fish)
Crispy Fried Flying Fish
Small flying fish dusted with flour and fried whole until golden and crispy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: plate
Garnishes: lime, chili
Accompaniments: soy sauce
Instructions
-
1
Clean fish and pat dry.
-
2
Mix flour, salt, pepper.
-
3
Dust fish in flour.
-
4
Heat oil to 180C.
-
5
Fry 3 minutes until crispy.
-
6
Serve with lime and soy sauce.
Did You Know?
Flying fish are caught using traditional nets and attract larger fish, making them important to the food chain.
Chef's Notes
Equipment Tips
- deep pot
- tongs
Garnishing
lime, chili
Accompaniments
soy sauce
The Story Behind Fried Flying Fish
Flying fish are abundant in Solomon Islands waters and have been caught using traditional methods for centuries.
Frying them whole produces crispy, crunchy fish eaten entirely including the delicate wing-like fins.
This simple preparation showcases the incredible marine biodiversity of the Solomons.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!