Seaweed-Battered Yellow Croaker

Name: Seaweed-Battered Yellow Croaker
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200g yellow croaker fillet, skinned and cut into 2 cm cubes; 5g dried seaweed flakes; 2 eggs, beaten; 0.5g finely chopped scallion; 125g plain flour; 1.5g Sichuan pepper salt; 1500g cooked vegetable oil (about 50 g consumed); 10g Shaoxing wine; 0.5g fine salt

Traditional Ningbo-style dish of yellow croaker coated in seaweed batter and deep-fried, with a crisp exterior, tender fish flesh, and rich, aromatic seaweed flavor.

25 min

Easy

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Ingredients

yellow croaker fillet, skinned and cut into 2 cm cubes 200g

dried seaweed flakes 5g

eggs, beaten 2

finely chopped scallion 0.5g

plain flour 125g

Sichuan pepper salt 1.5g

cooked vegetable oil (about 50 g consumed) 1500g

Shaoxing wine 10g

fine salt 0.5g

Instructions

Marinate the fish

Skin the yellow croaker fillet and cut it into 2 cm cubes. Place in a bowl, add 5 g Shaoxing wine and fine salt, and mix well.

Prepare the batter

Beat the eggs, pour in 100 g hot water at 60 °C while continuing to beat for a moment, then add the plain flour and stir into a smooth batter. Add the dried seaweed flakes and 5 g Shaoxing wine, and mix until evenly combined.

Deep-fry until done

Place a wok over high heat, add the cooked vegetable oil, and heat to about 150 °C. Dip the fish pieces in the batter to coat, lower them into the oil, and use a slotted spoon to turn them continuously. Fry until pale golden, then remove and arrange on a plate. Sprinkle with the finely chopped scallion and Sichuan pepper salt, and serve.