🤠’s easy Crispy Salmon Tail

You will need a salmon fish tail about 200g (I got mine from Lotus supermarket at Tanjung Tokong for RM11), salt to taste, enough corn flour to coat the fish.

Step 1. Clean fish tail with a fish scaler. Snip of fins to fit into the wok. Pat fish dry with towel. Heat oil for deep frying in a wok.

Step 2. Make horizontal slits on either side of fish about 1 cm apart. Rub salt liberally into slits and fish. Dip fish into corn flour and make sure flour and salt get into the slits.

Step 3. Fry for 8 minutes, turning down heat after two minutes. Turn fish every 2-3 minutes. Drain over chopsticks suspended over a paper towel. Serve with sambal Belachan with a squeeze of lime.