Dry-Fried Fish Strips
Traditional Fujian fried yellow croaker strips, with a crispy exterior and tender interior, a perfect pairing for drinks.
Ingredients
Clean yellow croaker fish meat (cut into 5 cm long, 1.3 cm square strips)
400 g
Shaoxing wine (mix well for marinating)
5 g
Eggs (cracked into bowl and beaten)
2
Fine salt
1 g
Flour (coat evenly)
75 g
MSG
5 g
Breadcrumbs (roll to coat evenly)
100 g
Peanut oil (for frying, about 75 g actually used)
500 g
White pepper
0.5 g
Instructions
1
Marinate the fish strips
Cut the yellow croaker meat into 5 cm long, 1.3 cm square strips. Mix well with salt, MSG, white pepper, and Shaoxing wine and let rest for 10 minutes to marinate. Crack the eggs into a bowl and beat. Drain the marinated fish strips, coat evenly with flour, dip in the beaten egg, then roll in the breadcrumbs to coat.
2
Deep-fry
Place a wok over high heat, add the peanut oil, and heat to about 150°C (medium-low). Fry the fish strips until golden brown, remove and drain the oil, plate, and serve.
