Chinese Style Crispy Fried Fish
Ingredients
- 600 gAtlantic cod (in 3cm cubes)
- 1 tbsprice wine
- 1 tbspsoy sauce
- 1 tspGinger powder
- 1 pinchWhite pepper powder
- 100 gCorn starch
- 50 gWheat flour
- 1 tspBaking powder
- 1 pcEgg
- 100 mlMineral water (ice cold)
- 1,000 mlPeanut oil (for frying)
- 1 tspGround Sichuan pepper
Method
A golden crust that cracks under the teeth, protecting a pearly and steaming cod flesh. The scent of ginger and rice wine is released from the very first bite.
- 1
Pat the cod dry with paper towels to remove all moisture. Cut into regular 3 cm pieces.
- 2
In a bowl, mix the fish with rice wine, soy sauce, ginger, white pepper, and ground Sichuan pepper. The flesh should be coated but not soaked.
- 3
Mix the cornstarch, flour, baking powder, and egg. Gradually pour in the mineral water while whisking until the batter thickly coats the spoon.
- 4
Heat the peanut oil to 170°C. Dip the batter-coated pieces one by one. Remove the fish when the crust is set and lightly golden.
- 5
Increase the oil temperature to 190°C. Put all the fish back in for 1 minute. The crust should become an intense golden brown and sound hollow when tapped with a fork.
Frequently asked questions
How do you get this dish right?
- The water must be ice-cold to create a thermal shock that makes the batter airy.
- Do not overcrowd the fryer, otherwise the oil temperature drops and the fish becomes greasy.
- The double fry is the secret: the first cooks it, the second hardens the crust.
How long does this dish keep?
Consume immediately. Fried fish loses its crispness as it cools.
