Deep-Fried Fish, 炸鱼
Simple, easy, and classic
It is pretty easy to deep-fry almost anything. The one catch with fish is that you need to remember to use an egg to help bind the starch to the fish. It’s honestly not that different from English fish and chips, but we end up eating it with rice instead of fries.
Fish (e.g. smelt or haddock)
Frying oil (vegetable oil)
Load up your fish of choice. In this edition, we'll use freshwater smelt.
Crack an egg into the fish and mix thoroughly.
Add cornstarch to fully coat the fish. Mix mix mix.
Then fry fry fry. Make sure you first heat up the frying oil between 350-375 degrees Fahrenheit. You can use any pot or wok (you don’t need any special equipment for deep frying).
When you first add the fish to the hot oil, it will sink. When the fish starts to float, you know it's done. Take it out of the oil, drain and serve.
Once you’ve set up the frying oil, mind as well fry some more stuff! For completeness, we'll also deep-fry some haddock fish fillets.
For this fish, add a dash of salt and mix it into the fish. Apply a layer of egg white on the fish, without the yolk. Then separately create a batter of 1 tsp cornstarch, 2 tsp flour, and a little water. The batter should be thick enough so that after you dip the fish in the batter, the batter doesn't drip off.
It all deep-fries the same. Heat the oil to 350-375 degrees F, before adding the fish.
It should be a nice golden brown. Again, you know it’s done with they start to float. Take the fillets out and drain. It is recommended to put them back in a second time and re-fry the filets to make the outside skin even crispier. During the second frying, the oil should be a little hotter, >375-400 degrees F.
Serve and enjoy! Eat eat eat!
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