Crispy Fried Yellow Croaker Fish

Whole small croaker, fried until the skin is deep golden and blistered and the fins and tail have crisped. Each fish is intact, head and tail on, with firm, pale flesh inside.

They are cooked and ready to eat — reheat them briefly in a hot oven or a dry pan to bring the skin back to a crackle, or eat them cold. The flesh is sweet and mild and lifts cleanly off the bone. Serve with rice, a squeeze of lime and a dip of soy and chilli.

• Whole small croaker, head and tail on
• Fried to a deep golden, crisp skin
• Sweet, mild, firm flesh
• Reheat briefly to crisp, or eat cold

Keep frozen at -18°C or below. Thaw in the refrigerator and reheat thoroughly before eating.