Preparing sapsap—commonly known as ponyfish or slipmouth—by frying it is a popular and traditional culinary method across many Southeast Asian households. Because sapsap features a delicate, flat body profile with fine scales and tender flesh, frying it until the exterior turns golden brown and crispy creates a delightful texture while keeping the inside moist. Cooks typically clean the fish, score the sides for even seasoning, marinate it with garlic, salt, and pepper or local spices, and coat it lightly with flour or cornstarch before placing it in hot cooking oil. Served hot alongside steamed white rice and a savory dipping sauce, fried sapsap is celebrated for its rich, savory flavor.