Crispy whole seabass
Scale a whole gutted seabass and clipp the fins flush with fish. Then season corn starch or Flour (your preference) with salt,pepper, garlic powder to taste and dredge whole fish cavaty and all in mixture. Fry in deepfryer or large skillet until browned about 6-10 minutes turnover if nec. I buy a chinese sauce from costco called yoshidas and just drizzle over or use whatever sauce you like. chimichurri or fresh made jersey tomato bruscetta are good alteratives or just fresh squeezed lemon..Enjoy you'lle like the amount of fish you get compared to just seabass filets.
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