Share 'Soy-ginger glaze whole fish'

This is commonly eaten with rice, or with veggies. I like to wrap my fish in red lettuce leaves. Perfect for: Bluegill, redears, tilapia, LMB, SMB. Prepping: Leave the fish whole, descale, gut, but leave tail and fins. Make sure to air or towel dry the fish completely. Have a deep pan, add enough oil to cover 1/4 of the fish. It will be quick flash fry, ensuring outside is crispy, while inside i…