Spice Up Your Spring Catch: Whole Fried Fish & Chili Sauce Recipe
By OutdoorAly

Posted: April 12, 2013

What to do with that walleye? Sick of that tired trout bake? Try a little Eastern flavor with this classic Thai recipe: Pla Rad Prik-whole fried fish, deep-fried and topped with spicy sweet chilli sauce. Cooking a fish whole can be a bit intimidating but if you are used to fileted fish, push your pallet comfort zone and give this recipe a try.

Pla Rad Prik

(Deep fried fish with chili sauce)


2 whole fish (any type, Walleye is a good regional choice for Montana) & enough oil to deep fry fish

4-5 chilies, crushed or finely chopped

2 T chopped red onion/ shallots

6 garlic cloves, crushed or finely chopped

½ C water

2 ½ T sugar

1 T fish sauce

1 ½ T tamarind sauce (lime juice can be used for substitute)

2 T cooking oil


Directions For Frying Fish

Clean fish and absorb water from them with paper towels. This will help to reduce the hot oil splashing when you deep fry the fish. Use knife to cut 3-4 small gashes diagonally across the side of the fish.

Heat a couple inches of oil in a deep-fry pan and cook fish until they look crispy and golden brown in color. Place on paper towel to absorb oil and set aside.

The Sauce:

Heat 2 Tablespoons cooking oil in a saucepan with medium heat, and then add garlic, chilies and red onion or shallots into the pan. Stir fry them until garlic turns a golden color.

Add fish sauce, sugar, water, and tamarind sauce into the pan. Keep cooking the sauce until it reduces down.

Place the fish on serving platter and pour the chili sauce on top of the deep fried fish. Serve immediately while fish is still crispy.