Breaded Whitebait
Silver fish are cleaned (heads and guts removed), marinated, then coated in egg, starch, and breadcrumbs and deep-fried until golden brown — crispy on the outside and tender within.
Ingredients
Silver fish (heads removed, deveined, rinsed, and drained)
to taste
Qu wine
a splash
MSG
to taste
White pepper powder
0.5 g
Sugar
a pinch
Pigeon egg whites
as needed
Pigeon egg yolks
as needed
Dry starch
10 g
Flour
to taste
Breadcrumbs (made from salted bread)
150 g
Soybean oil
for frying
Instructions
1
Marinating and Coating
Place the prepared silver fish in a bowl. Add qu wine, MSG, white pepper, and sugar, and mix well. Then add pigeon egg whites, pigeon egg yolks, dry starch, and flour, and toss until evenly coated. Finally, coat the fish thoroughly with breadcrumbs.
2
Frying
Place a wok over high heat until hot. Add soybean oil and heat to about 70% hot. Add the breaded silver fish and use a slotted spoon to gently separate them. Fry until golden brown and crisp.
