Deep fried Red snapper by Christine Tan

Pinch of garlic salt and ground pepper. Mix well with 1/2 teaspoon of tapioca flour (tapioca flour keeps the fish meat tender).
Coat the mixture onto the fish fillet and let it set for 3mins
Heat oil and lay fish into the pot
Do not move the fish fillet for the 1st 7 to 9mins (depending on thickness of the fillet. Mine is abt 2cm thick)
Use a wooden spatula and a pair of chopstick to slow push the edge of the fillet and flip it over gently..
Once cooked till golden brown and u can lift the fish up and fry the ginger strips😊