Crispy Fried Whitebait
Ingredients
- 300g Whitebait (small silver fish)
- pinch Salt (for marinating)
- 1 tbsp Shaoxing wine (Hua Diao)
- pinch White pepper powder
- few Ginger slices
- 3 tbsp Cornstarch (for batter)
- 1 Egg yolk
- 2 tbsp All-purpose flour
- pinch Salt (for batter)
- as needed Water
- to taste Salt and pepper seasoning
Instructions
- Clean the whitebait thoroughly. Marinate with white pepper powder, salt, Shaoxing wine, and ginger slices for 20 minutes.
- Prepare the batter: Mix 3 tablespoons cornstarch, 2 tablespoons flour, 1 egg yolk, a pinch of salt, and water to form a smooth batter.
- Heat oil to medium-high heat (about 350°F/175°C). Coat each fish in batter and fry until golden. Remove and drain. Increase heat and fry again briefly for extra crispiness.
- Serve hot with salt and pepper seasoning on the side. The exterior is crispy and golden, while the inside remains tender and boneless. Each bite is savory, fragrant, and deliciously addictive.
