Written by Fidel Torres| 04/02/2026
When I think of summer I think of fried fish. I love catching bluegill, perch and trout, but with the heat being what it is I avoid the traditional beer batter and go for something different. Something more in-season and that means spicy, light, and that packs a punch. This is my Thai-inspired fish fry.
{Editor's note: Fidel Torres is an HLRBO Field Representative in Western New York, but he's also a professional chef. He regularly shares his wild game recipes with the HLRBO Community and you can read his story here.}
Ingredients
- 4-5 Garlic cloves minced
- 3-6 Thai Bird's Eye chili (add more if you want more heat), thinly sliced
- Two shallots minced
- Two limes zested and juiced
- One two-inch piece of ginger grated or minced
- 2 Tbsp of fish sauce
- 1-2 Tbsp of brown sugar
- 2-3 Tbsp of good quality soy sauce
- 2 Cups of cornstarch
- Oil for frying
- Fish to fry (in this recipe I used two perch that I caught and fried whole. This recipe works on fillets and any firm mild white fish, i.e. snapper )
Instructions
Step 1 Catch your fish, gut, clean and descale. Leave the fish whole and slice 3-4 times on each side to help with even cooking and quick frying.
Step 2 Once you have minced all your ingredients mix together with the liquids. If you don’t feel comfortable with your knife skills you can use a mortar and pestle for a rustic look. Or a blender. Allow this to sit for at least thirty minutes to allow the flavors to mix together.
Step 3 Lightly wet your fish and mix it with 2 Tbsp of cornstarch to create a slurry. Let fish sit for five minutes.
Step 4 While fish is sitting heat up 2 quarts of oil in a heavy bottom pot( Dutch oven, cast iron skillet, wok)
Step 5 Once your oil has reached 350 degrees, drench your fish in the two cups of cornstarch. Really pack the fish with the dredge. Get every nook and cranny to develop the crispy pieces everyone loves on a fish fry.
Step 6 Carefully place fish In the fryer. Fry for 5 to six minutes or until the fish are golden brown and delicious.
Step 7 Let fish rest in a wire rack or on napkins to allow excess grease to drip. Now, place fish on a plate and pour over your sauce and enjoy. This meal goes well with coconut rice or a nice noodle salad.
From field to fork, buen provecho.