Crispy Fried Silver Fish

Name: Crispy Fried Silver Fish
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Cuisine: Chinese
Ingredients: 350 g Silver fish (heads removed, deveined, rinsed clean, drained); 25 g Egg (beaten); 55 g Breadcrumbs; 2 g Fine salt; 25 g Shaoxing wine; 1.5 g White pepper; 15 g Scallion-ginger juice; 20 g Dry starch; 5 g Sesame oil; 10 g Scallion (minced); 750 g (actual oil used: 100 g) Peanut oil (heated to about 150°C / 60% hot)

A classic Jiangsu-style fried dish with a golden color, crispy exterior, tender interior, and an appetizing aroma.

27 min

Easy

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Ingredients

Silver fish (heads removed, deveined, rinsed clean, drained) 350 g

Egg (beaten) 25 g

Breadcrumbs 55 g

Fine salt 2 g

Shaoxing wine 25 g

White pepper 1.5 g

Scallion-ginger juice 15 g

Dry starch 20 g

Sesame oil 5 g

Scallion (minced) 10 g

Peanut oil (heated to about 150°C / 60% hot) 750 g (actual oil used: 100 g)

Instructions

Marinating the silver fish

Remove the heads from the silver fish, devein them, rinse clean with water, and drain. Add fine salt, Shaoxing wine, white pepper, and scallion-ginger juice to marinate briefly. Then add the beaten egg and dry starch, mix well, and coat evenly with a layer of breadcrumbs.

Deep-frying

Heat a wok over high heat, add peanut oil and heat to about 150°C (60% hot). Carefully slide the silver fish into the oil and fry until golden yellow, then remove and drain off the excess oil.