Deep-Fried Fish Chunks

Cooking StepsHow to cook Deep-Fried Fish Chunks step by step

Cooking Process

1. 
   Step 1 Detail

   Cut the fish tail section into evenly sized chunks. Marinate with Sichuan peppercorn powder (toast and grind into powder), dried chili or Xiaomi chili, scallion, ginger, cooking wine, chicken bouillon powder, salt, and white pepper for 20–30 minutes.

2. 
   Step 2 Detail

   Make the batter: combine 4 tablespoons potato starch, 1 tablespoon corn flour (for a golden color; substitute all-purpose flour if unavailable), 1 tablespoon all-purpose flour, a splash of oil, a pinch of salt, and Sichuan peppercorn powder. Add water and mix to a yogurt-like consistency (not too thick).

3. Step 3 Detail

   After marinating, remove and discard the scallion, ginger, and chili from the fish. Pour the batter over the fish chunks, coating them evenly.

4. Step 4 Detail

   Heat oil in a wok. Test the temperature by dipping chopsticks in — when bubbles form around them, the oil is ready. Fry the fish chunks in batches (don’t overcrowd to prevent sticking). Cook over medium-low heat until pale golden, then remove and drain.

5. Step 5 Detail

   Increase heat to high and bring the oil back to a rolling boil. Return the fish chunks for a second fry — count 50 seconds, then remove. Serve immediately. Crispy outside, tender inside — especially delicious with fish tail!