Fried Fish Fillets with Lemongrass

The clean and light flavors of this recipe require that you select a meaty fish such as mackerel, catfish, or sea bass, because certain types of fish won’t stand up to the hot frying oil. This is a great, palatable dish that’s very common in Vietnamese cuisine, but it is salty! It originated as a way to make a small amount of food stretch for many as an entire meal. The fish fillets turn a nice golden brown when fried, and the addition of lemongrass gives them a fragrant, lemony tast