Fried fish is a delectable dish enjoyed by people around the world, but when it comes to a unique and flavorful approach, Chinese-style fried fish stands out. In this article, we will delve into the art of frying fish the Chinese way, where every bite is a harmonious blend of textures and tastes. From crispy exteriors to succulent interiors, we’ll explore the secrets behind creating this mouthwatering dish.
1. Classic fried fish:
Ingredients: saury, flour, starch, onion and ginger
Practice:
Remove the internal organs of the saury and rinse it several times. After draining the water, add ginger, green onions, a little salt and white pepper, mix well and marinate for half an hour.
Preparation: 1 tablespoon of starch and 1 tablespoon of flour. Put the fish in and coat it with a thin layer. Heat a little more oil in the pan. Turn to medium-low heat and put the fish in. Do not fry until it is set, then turn it over and fry. When both sides are golden, take it out and control the oil. After frying everything, heat the oil again, add the fish and fry again for 30 seconds!
Sprinkle spicy dipping sauce, white sesame seeds, cumin powder, salt and pepper powder on the surface and you are ready to eat.
2. Salt and pepper fried fish nuggets:
Ingredients: About 4 pounds of large grass carp, two eggs, one tablespoon of flour and one tablespoon of starch.
Practice:
Prepare the ingredients, wash and cut the grass carp into pieces, marinate with appropriate amount of salt and pepper and set aside
Make the batter: In a bowl, add flour, cornstarch, an appropriate amount of salt, a spoonful of five-spice powder, beat in the eggs, add an appropriate amount of water, and stir until it is grain-free.
Put the fish pieces into the batter bowl and mix well so that every piece of fish is coated in batter. Heat oil in a pan until it is 70% hot, add mushrooms and fry until golden brown and take them out.
When the oil temperature rises, fry again and serve immediately.
3. Crispy fried fish
Practice:
Wash and process it thoroughly (don’t cut off the fins and tail of the fish, it will be crispy when fried, which is a favorite among children)
Fresh fish: add 1 spoon of salt and 1 spoon of sugar, stir and massage for 3 minutes.
Frozen fish: In addition to adding salt and sugar, add ginger slices, salt and pepper to remove the fishy smell.
Marinate for about 15 minutes
Flour: corn flour: starch = 1:1:1, stir well
Heat the pan, heat oil, the oil temperature is 60% or 70% (place the chopsticks until they are bubbling)
Coat both sides of the fish with flour and put it into the oil pan. Put it into the oil pan one by one. When it is set, turn it over. Remove it from the pan when the surface is slightly darker than golden color. This will make it crispier.
4. Crispy small crucian carp
Ingredients: small fish, an egg, half a bowl of flour, half a bowl of starch, salt, , pepper, scallions, ginger, cooking wine, salt and pepper, Sichuan pepper powder, allspice
Practice:
Wash the fish, add cooking wine, green onions, Sichuan peppercorns, salt and pepper and marinate for 20 minutes
To make the batter, pour an egg, half a bowl of flour, and half a bowl of starch into a large container, add a little water, add a small amount and add it several times, the batter should not be too clear and thick, then add salt, pepper powder, thirteen-spice five-spice powder, a little cooking oil and white wine. A few drops of white wine make it crispier.
Rinse the marinated fish under running water. Drain the water and pour it into the prepared batter. Stir evenly until the whole body of the fish is covered with batter.
Pour more rapeseed oil into the hot pan. The temperature of the oil must be high. After the oil bubbles, put them in one by one and fry until the shape is set. At this time, the fire should be lower, otherwise it will be easy to burn both sides and fry golden. Pick up the oil in the pan and boil it again and pour it in again. Just fry it once and it’s done.
In conclusion, mastering the art of frying fish Chinese style requires attention to detail and a love for authentic flavors. With the right fish, preparation, batter, and frying technique, you’ll create a culinary masterpiece that’s sure to impress your guests.
