Have you ever dreamed of whipping up restaurant-worthy fried fish? The kind with a shatteringly crisp crust, perfectly juicy flesh, and a flavor that explodes in your mouth? If so, then prepare to have your world rocked, because today we’re throwing out the conventional wisdom and embarking on a delicious adventure that ditches the salt and cooking wine!
Yes, you read that right. No more dull, over-seasoned fish that falls apart at the touch. This recipe unveils a secret weapon: a simple marinade of scallions, ginger, and white vinegar that coaxes out the fish’s natural sweetness and umami, leaving you with a symphony of textures and tastes.
Intrigued? Skeptical? Fear not, adventurous cook! This recipe is surprisingly easy, yet delivers results that will have your family and friends begging for more. So, let’s toss aside the outdated methods and dive into the world of perfectly fried fish, reimagined!
But wait, there’s more! This recipe isn’t just about breaking the mold; it’s also about versatility. Whether you’re a die-hard cod fan or a catfish connoisseur, this technique works wonders with any type of white fish. So, grab your frying pan, gather your ingredients, and get ready to experience fish fry nirvana!
Ingredients
- 1 fresh grass carp (or any other type of white fish)
- 1 handful of shallots, chopped
- 1 piece of ginger, peeled and smashed
- White vinegar (amount not specified in video, add to taste)
- Garlic cloves, to taste (minced)
- Millet peppers (optional), chopped
- Light soy sauce, 1 tablespoon
- Salt, a small amount
- White sugar, 99 grains
- Oyster sauce, 1 tablespoon
- Cornstarch, 1 tablespoon
- Water, a little
- Eggs, 1
- Cooking oil, for frying
Instructions
- Clean and prep the fish: Thoroughly clean the grass carp, removing any black foam and ensuring there’s no fishy smell. Cut off the fins and make shallow cuts along the body at 2cm intervals from the head and tail.
- Remove the “fishy line”: Use your nails to gently pull out the red “fishy line” from the flesh. This helps eliminate any lingering fishiness.
- Cut the fish: Cut the head off and slice the remaining body into 3cm thick pieces. The head and tail can be saved for soup.
- Make the scallion and ginger marinade: Combine chopped shallots, smashed ginger, and white vinegar in a bowl. Skip the salt and cooking wine! Marinate the fish pieces for 15 minutes.
- Prepare the sauce: While the fish marinates, make a sauce by combining light soy sauce, a small amount of salt, white sugar, oyster sauce, cornstarch, and water. Stir well and set aside.
- Coat the fish: Beat an egg and toss the marinated fish pieces in it to coat them evenly. Then, add a spoonful of starch and mix again to coat the fish for extra crispness.
- Fry the fish: Heat oil in a frying pan over low heat. Gently place the fish pieces in the pan and fry slowly until golden brown on both sides. Don’t overcrowd the pan!
- Sauté the aromatics: Once the fish is cooked, remove it from the pan and set it aside. Add a small amount of oil to the pan and sauté minced garlic and chili peppers (if using) over high heat until fragrant.
- Combine and finish: Add the fried fish pieces, sauce, and green onions to the pan. Toss everything together to coat the fish in the sauce and cook for another minute.
- Serve and enjoy! Plate the delicious and flavorful fish, perfect with rice and wine.
Tips
- This recipe works well with any type of white fish, not just grass carp.
- Adjust the amount of white vinegar in the marinade to your taste preference.
- Don’t skip the step of removing the “fishy line” – it makes a big difference in the final flavor.
- Be careful not to overcrowd the pan when frying the fish – this will make it greasy and soggy.
- Adjust the amount of chili peppers to your spice preference.
With this unique marinating technique and simple cooking steps, you’ll be frying up restaurant-quality fish that’s crispy, flavorful, and tender every time. So ditch the salt and cooking wine, and give this recipe a try!
