Fried whole fish

Pan-fried whole fish is one of the best ways to prepare freshly caught fish and it is easier than you think. This tasty fried fish is crisp and golden outside and hot and juicy inside.

Total carbs 9g

The fish pictured here is porgy, one of my favorites for pan-frying. I ate fresh fish daily while my mother worked at the fish market. In the summer, she would bring home whole porgies and fry them up. This is her recipe.

Ingredients you'll need

whole fish

Smaller white-fleshed fish like snapper, porgy and trout, that can fit into a skillet are good choices for pan-frying whole. Catfish, grouper and bass may be too big for frying whole.

frying oil

Use a neutral flavored oil that can withstand high temperatures such as avocado or canola oil. You can also use lard or bacon grease. I save leftover bacon grease for frying fish. It adds so much smokey bacony goodness to the flavor. Try it for frying fish for tacos.

cornstarch

In my opinion the best way to fry fish is to dredge it in seasoned cornstarch or potato starch. This will give you a crisp, light coating. Skip the eggs and breadcrumbs. Don't bother with batter. Although high in carbs, a small amount of cornstarch is fine on a low-carb diet.

How to select fish 🐟

At the fish market look for:

• Eyes 👀 that are crystal clear, plump, moist, bulging, and bright. Don’t buy fish if the eyes are sunken or cloudy.
• Gills that are clean and bright pink or red. Gills should not be slimy or dark and bloody.
• Fins should be wet and whole.
• Flesh should be wet, slippery and resilient when 👉🏼 poked. No visible ice or blood.
• Scent 👃🏼 should be mild, not fishy or bad. Life tip 😉 don't eat food that smells bad to you.

These are all indicators that the fish is fresh. Ask the fish monger to clean it for you by removing the scales and guts and rinsing it with fresh water.

If you need help figuring out which fish are safe and sustainable to eat, seafoodwatch.org is a great resource for navigating seafood choices.

I can't say "porgy" without hearing that line from the song "Summertime" from George Gershwin's Porgy and Bess. "Summertime and the livin' is easy, fish are jumpin'..." Does this happen to you too?

How to fry whole fish

When done safely, frying can be a delicious and quick way to prepare whole fish. Start with fresh fish that had been gutted and scaled. Look for fish with bright, clear eyes and firm flesh that isn’t bloody. Use a paper towel to pat fish dry so that oil doesn’t splatter. Gently place fish into hot oil so that the oil does not splash back onto your hands, arms, face or into your eyes and burn you. Never drop food into hot oil. Always gently place food into oil with tongs or hands. Turn the handle of the skillet off to the side, away from the edge of the stove, to prevent the skillet from being knocked over.

Equipment you'll need

A large cast iron skillet is perfect for frying fish, but any deep large skillet will work. A long pair of tongs and a fish spatula (an extra long spatula) for handling the fish while frying and a wire rack.

Serving suggestions

Serve with a side of lemon halves for squeezing. Lemon pairs well with seafood. I like mine with a splash of soy sauce and a side of rice. Make it a meal with fresh vegetables.

Frequently asked questions

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