Chinese Style Crispy Fried Fish

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 652
• Protein: 31 g
• Carbs: 34 g
• Fat: 43 g

Ingredients

• 600 g Atlantic cod ( in 3cm cubes )
• 1 tbsp rice wine
• 1 tbsp soy sauce
• 1 tsp Ginger powder
• 1 pinch White pepper powder
• 100 g Corn starch
• 50 g Wheat flour
• 1 tsp Baking powder
• 1 piece Egg
• 100 ml Mineral water ( ice cold )
• 1000 ml Peanut oil ( for frying )
• 1 tsp Ground Sichuan pepper

Instructions

1. Fish preparation

   Pat the cod dry with paper towels to remove all moisture. Cut into regular 3 cm pieces.

2. Quick marinade

   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. Frying batter

   Mix the cornstarch, flour, baking powder, and egg. Gradually pour in the mineral water while whisking until the batter thickly coats the spoon.

4. First frying

   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. Double frying for crispiness

   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.

Chef's tips

• 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.

Storage

Consume immediately. Fried fish loses its crispness as it cools.