The fish come whole, are scaled, and the innards removed. They still have their bones in so be careful! I made a seasoned flour with two cups flour, 1 tsp garlic powder, and 2 TBSP Emeril's Essence.
In a wok I added two cups of vegetable oil and heated it to 375 degrees. I had a thermometer on the side of the pan to insure I kept a constant temperature. I fried mine for 5 minutes per side and it came out nice and flaky. I flipped with a metal spoon on either side. The last thing you want is hot oil to splatter. You can eat the skin but I don't recommend eating the fins. They are very sharp and crunchy. I made one at a time and held one on a baking sheet in a warmed oven.
Serve along with your favorite rice. You could make this fish Asian style with 5 spice powder and Hoisin Sauce too. Serve with white rice.
Puerto Rican Rice
2 cups long grain rice
4 cups chicken broth
2-3 TBSP tomato paste
2 TBSP chicken bouillon
1 onion diced
12-15 olive with pimento
2 TBSP capers optional
2-4 pieces ham diced
2 TBSP oil
I love making Arroz con Pollo. In that case I use 4-5 bone in chicken thighs. I coat them in flour seasoned with Adobo and fry on each side for 8-10 minutes. Remove the chicken to a plate. If not using the chicken, just go on to the next step. Add the onions and saute' for 3 minutes. Add the tomato paste and saute another 2 or so minutes. Add the rice and coat with the oil or chicken grease. Then add the liquid and the chicken pieces back in on top of the broth along with the ham and olives. Bring to a boil and turn the heat to low. Cover with a lid. Without chicken cook for 20 minutes. With the chicken, cook on the stove for 25-30 minutes. Remove this chicken and add the chicken bouillon, Stir the rice and check for flavor.
I like to make a lot of rice. Just make sure use the 2:4 ratio. It's even better the next day and your family will love it!