Crispy-fried Yellow River Knife Fish

Name: Crispy-fried Yellow River Knife Fish
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1000 g Yellow River knife fish (remove innards from the mouth, clean out the gills, and rinse); 25 g Fine white flour (for coating the fish); 20 g Shaoxing wine (for marinating); 5 g Fine salt (for marinating); 200 g Peanut oil (for deep-frying); 10 g Sichuan pepper salt (for dipping)

A classic Shandong fried fish dish: Yellow River knife fish coated in flour and deep-fried until golden, crisp outside and tender within, served with Sichuan pepper salt.

45 min

Easy

0 favorites

Ingredients

Yellow River knife fish (remove innards from the mouth, clean out the gills, and rinse) 1000 g

Fine white flour (for coating the fish) 25 g

Shaoxing wine (for marinating) 20 g

Fine salt (for marinating) 5 g

Peanut oil (for deep-frying) 200 g

Sichuan pepper salt (for dipping) 10 g

Instructions

Prepare the fish

Remove the innards from the mouth of the knife fish, clean out the gills, and rinse well.

Marinate

Add Shaoxing wine and fine salt to marinate the fish and let the flavors absorb.

Coat with flour

Evenly coat the knife fish with a thin layer of fine white flour.

Deep-fry

Pour the peanut oil into a wok and heat over medium heat to roughly 150°C (about 60% hot). Carefully add the flour-coated knife fish and fry until golden and crisp.