Remove entrails if it is not done by your supplier, and clean the Pomfret. Pat dry, and butterfly fish from top down.
Marinate fish for about 30 minutes, then rub egg-white on it. Coat with flour after that.
Heat oil. Use a pair of chopsticks to check if oil is hot enough. When there are bubbles around the chopsticks, the oil is at the right temperature.
Lower the fish, butterfly-side down. Deep fry till golden-brown so that it will open up nicely before laying the entire fish down in oil. Deep fry fish till crispy.
Serve your Thai-Style Deep-Fried Golden Pomfret immediately with a sweet chilli sauce.
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