Pla thot, meaning deep-fried fish or pan-fried fish in Thai, is a fish specialty that is made by frying fish to crispy perfection, both inside and out. The fish is often fried in its entirety with head, fins, bones, skin, and tail intact, but it can also be cut into chunks before the frying process.

Common fish used in this type of preparation include catfish, mackerel, snapper, white perch, rock cod, and grouper, and some smaller fish such as anchovies, smelts, and sand dabs. Although the frying typically takes some time in order to achieve the desired crispiness, the fish comes out devoid of the assumed greasiness and with a nice crunchiness to it.

Crispy-fried fish specialties abound in Thai cuisine, and they are often added to various curries and soups. Pla thot is available at Thai markets, rice-curry-shops, and numerous restaurants in the country, and it is often accompanied by rice, green mango salad, or a variety of chili-based dipping sauces on the side.