Candied Fish Fillets
A classic sweet dish of crispy fried carp pieces coated in sugar syrup, served with cold water.
Ingredients
Carp fillet (peeled and cleaned)
250g
Egg
1
Starch
25g
White sugar
75g
Soybean oil
75g
Salt
10g
Instructions
1
Cut and marinate
Peel and clean the carp fillet, cut it in half lengthwise, then slice into pieces 3mm thick, 10cm long, and 5mm wide. Add salt and marinate.
2
Coat with batter
Crack the egg into a bowl, add starch and water, stir well to make a batter, add the fish pieces and mix to coat evenly.
3
Deep fry
Pour soybean oil into a wok, heat to 70% heat, add the fish pieces one by one, fry until golden brown, then transfer to a colander.
4
Candied coating
Leave a small amount of base oil in the wok, add white sugar and simmer to make a sugar syrup. When the sugar starts to bubble, add the fish pieces, remove the wok from the heat, stir until the fish is evenly coated with sugar, then transfer to a plate to serve. Serve with a bowl of cold water on the side.
