Pla Thot (Thailand)



Pla thot, which means deep-fried fish or pan-fried fish in Thai, is a fish specialty that makes fish crispy both inside and out. Fish is usually fried whole with the head, fins, bones, skin and tail intact, but can also be cut into pieces before frying.

Common fish used in this type of preparation include catfish, mackerel, snapper, white bass, rock cod, grouper, and some small fish such as anchovies. Although frying usually takes some time to achieve the desired crispness, the fish comes out with a nice crispness and lacks the default oiliness.

Crispy fried fish specialties abound in Thai cuisine and are often added to a variety of curries and soups. Pla thot is available in Thai markets, rice curry shops, and numerous restaurants in the country, and is often accompanied by rice, green mango salad, or a variety of chili-based dipping sauces.

ENJOY YOUR MEAL

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