Dry-Fried Red Scale Fish
Shandong-style dry-fried red-scaled fish: marinate fresh red-scaled fish, coat in flour, and deep-fry until pale golden, producing a crisp exterior with tender, juicy flesh. Serve with Sichuan peppercorn salt for dipping.
Ingredients
Live red scale fish (use a sharp knife to slit the fish belly, remove the innards, and rinse clean)
16 (about 250 g)
Scallion and Sichuan pepper Shaoxing wine (for marinating)
20 g
Sichuan peppercorns (for marinating)
16
Refined salt (for marinating)
3 g
Flour (dry fine flour, coat a thin layer)
750 g
Sichuan pepper salt (for dipping)
5 g
Peanut oil (for frying)
750 g (about 75 g consumed)
Instructions
1
Marinating
Use a sharp knife to slit the fish belly, remove the innards, and rinse clean. Place in a container, add Sichuan peppercorns, refined salt, and scallion and Sichuan pepper Shaoxing wine, mix well, and marinate for 10 minutes. Remove and coat evenly with a thin layer of dry fine flour.
2
Frying
Pour peanut oil into a wok and heat over medium heat until 70% hot. Add the fish, reduce to low heat and fry until light yellow, then remove. Serve with Sichuan pepper salt for dipping.
