Crispy Banana Leaf Fried Fish
Golden, shatteringly crisp fish fried on banana leaves for non-stick perfection and subtle earthy aroma. Simple ingredients, maximum crunch, ready in minutes.
Equipment
- 1 | Wok or wide skillet |
- 1 | Tongs | for flipping
- 1 | Paper towels | for drying fish
- 1 | Knife | for trimming leaves
Ingredients
- 1.5 | lbs | whole fish or firm white fish fillets | tilapia or snapper preferred
- 2 | | large banana leaves |
- 1/2 | cup | neutral cooking oil |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 2 | | limes | cut into wedges
Instructions
- Wipe and soften banana leaves until flexible.
- Pat fish dry and season both sides with salt and pepper.
- Press one leaf into a medium-hot wok or skillet.
- Pour oil over the leaf and heat until shimmering.
- Add fish in a single layer without crowding.
- Fry 4–5 minutes until deep golden on the first side.
- Flip carefully and cook 3–4 minutes more until crisp.
- Transfer to a plate, squeeze lime over top, and serve immediately.
- Tip: Keep the heat at medium so the leaf does not burn before the fish finishes.
Notes
Store leftovers in the refrigerator up to 2 days.
Reheat in a 400°F oven for 5 minutes to restore crunch.
Soften banana leaves over a flame or in steam if they feel brittle.
Reheat in a 400°F oven for 5 minutes to restore crunch.
Soften banana leaves over a flame or in steam if they feel brittle.