| Abstrakt: |
Coat fish evenly in rice flour, shaking off any excess. Morton kosher salt, plus more 2 Tbsp. distilled white vinegar 2 1½-2-lb. head-on whole fish (such as tilapia, porgy, or black sea bass), cleaned ½ cup rice flour 4 cups vegetable oil Lime wedges (for serving) SPECIAL EQUIPMENT: A spice mill or a mortar and pestle SAUCE Heat oil in a large skillet over medium. Serve fish with sauce and lime wedges. My senses all registered that I had before me a truly excellent meal, but I ate it glumly across from my then wife, Olive, who picked at a matching fish. [Extracted from the article] |
