Crispy Fried Yellow River Knife Fish
Shandong-style, golden in color with a crisp exterior and tender flesh inside. Best enjoyed dipped in Sichuan pepper salt.
Ingredients
Yellow River knife fish
1000 g
fine white flour
25 g
Shaoxing wine
20 g
fine salt
5 g
peanut oil
200 g
Sichuan pepper salt
10 g
Instructions
1
Step 1
Remove the innards through the mouth of the knife fish, clean out the gills and rinse thoroughly, then add Shaoxing wine and fine salt to marinate for flavor.
2
Step 2
Pour the peanut oil into a wok and heat over medium heat to about 60% hot (approximately 150°C). Evenly coat the knife fish with a layer of fine white flour, then lower them into the oil and fry until pale yellow. Remove and drain.
3
Step 3
When the oil temperature rises to about 90% hot (approximately 220°C), return the partially fried knife fish to the oil and fry until golden brown. Remove, arrange on a plate, and serve immediately with Sichuan pepper salt on the side.
