Crispy Batter-Fried Small Yellow Fish
Tender fish marinated in aromatic spices, coated in a light egg batter, and double-fried for an irresistible golden crunch. A classic Chinese riverside snack that transforms simple fish into something truly addictive.
Story
This dish hails from the Yangtze River delta region where small yellow croaker (or pond smelt) are abundant. The double-frying technique is the secret to achieving that coveted crispy exterior while keeping the fish moist inside. The marinade imparts subtle fragrance without overpowering the delicate fish flavor.
Ingredients
small yellow fish (cleaned, gutted)
400g (about 8 small fish)
salt
1 teaspoon
Chinese cooking wine (Shaoxing)
2 tablespoons
ginger, grated
1 tablespoon
scallions, crushed
2 stalks
Sichuan peppercorns
1/2 teaspoon (optional)
all-purpose flour
1 cup
eggs
2 large
cold water
3/4 cup (adjust for consistency)
vegetable oil for deep frying
about 4 cups
Instructions
1
Season the fish
Rinse the fish under cold water and pat completely dry with paper towels. In a bowl, combine the fish with salt, cooking wine, grated ginger, crushed scallions, and Sichuan peppercorns. Toss to coat evenly. Cover and refrigerate for 2 hours (or up to overnight) to let the flavors meld.
2
Make the batter
When ready to cook, make the batter. In a wide bowl, whisk together the flour, eggs, and cold water until you get a smooth, slightly thick consistency—similar to pancake batter. It should coat a spoon but still drip slowly. Let it rest for 10 minutes.
3
First fry
Pour oil into a deep pot or wok and heat to 340°F (170°C). Carefully pick out the fish from the marinade (discard the liquid) and pat dry. Dip each fish into the batter, letting excess drip off, then gently lower into the hot oil. Fry in batches of 2-3 at a time for about 3-4 minutes until the batter is set and lightly golden. Remove and drain on a wire rack.
4
Second fry for crunch
Increase the oil temperature to 375°F (190°C). Return the partially fried fish to the oil and cook for another 1-2 minutes until the crust turns deep golden and extra crispy. Work quickly to avoid overcooking. Drain on the wire rack.
5
Serve hot
Let the fish rest for 1-2 minutes to set the crust. Serve immediately while hot and crispy, either on its own with a sprinkle of salt or with a side of chili crisp and lemon wedges for dipping.
