Crispy Fried Anchovies with Aromatics
Tiny anchovies are dusted in starch, deep-fried until golden, and then tossed quickly with ginger, garlic, and scallions for a savory crunch.
Story
This dish transforms small anchovy fish into a delightful snack or side dish. The key is drying the fish thoroughly before frying to ensure they become incredibly crisp rather than soggy. A quick toss in the wok with aromatic aromatics adds a fragrant finish.
Ingredients
Small anchovies (Phoenix Tail fish)
200g
Cornstarch
50g
Cooking oil
For deep frying
Ginger
1 slice, minced
Garlic
2 cloves, minced
Scallions
2 stalks, chopped
Cooking wine
1 tbsp
White sugar
1 tsp
Instructions
1
Prepare the fish
Clean the anchovies thoroughly and pat them completely dry with a kitchen towel to remove excess moisture. This step is crucial for achieving a crispy texture.
2
Coat and fry
Lightly dredge the dried fish in cornstarch. Heat oil in a pan over medium-high heat and fry the fish in batches until they are golden brown and crunchy. Remove and drain on a wire rack or paper towels.
3
Aromatic toss
Reserve a small handful of chopped scallions for garnish. Heat a wok with a little fresh oil, then stir-fry the ginger, garlic, and remaining scallions until fragrant.
4
Season and serve
Return the fried anchovies to the wok. Add the cooking wine and sugar, tossing quickly to coat the fish evenly. Garnish with the reserved scallions and serve immediately.
