Thai Crispy Fried Fish with Tamarind Sauce

Begin by seasoning the fish fillets with salt and let it sit for about 10 minutes. This not only adds flavor but also helps in removing any excess moisture from the fish, leading to enhanced crisping while frying.

While you're waiting, set up a station for deep frying. Here's a pro tip: Use a wok for deep frying as it heats up uniformly, giving you more control over the heat. Pour in enough oil to fully submerge the fish and heat it over medium heat.

Dredge the fish fillets in cornflour, ensuring they're coated evenly. This will help achieve the crispy exterior you're after.

Once the oil is hot enough (you can check by dropping a small piece of bread in the oil; if it sizzles and turns golden, the oil is ready), carefully add the fish fillets. Be careful, as the oil might spurt.

Fry the fish until it's light brown and crispy, turning occasionally. This will take about 5-7 minutes each side, depending on the thickness of your fillets. Drain the crispy fish on kitchen paper to absorb any excess oil.

Keep your fried fish warm while you prepare the tamarind sauce. In a separate pan, heat some oil over medium heat. Add chopped shallots, minced garlic, and chili flakes. Sauté until they're golden brown and aromatic.

Add the tamarind paste, fish sauce, and brown sugar. Stir until well combined. The mixture will be thick, sticky and glossy. Taste it; if it's too tangy, add more sugar and if it's too sweet, add more fish sauce. It's all about balance.

Finally, pour the tamarind sauce over the crispy fish just before serving. Remember, don’t cover the fish in sauce too early as it will become soggy.

And voila! You have your mouthwatering Thai Crispy Fish with Tamarind Sauce ready to serve. This recipe is all about the balance of flavors - sour-sweet tamarind sauce and the crunch of the fish. Enjoy!