Imagine a dish that transforms simple fish fillets into a crispy, golden masterpiece that melts in your mouth with every bite. This Hangzhou-style fried fish is not just a recipe; it's a journey through the rich culinary traditions of Chinese cuisine that will transport you straight to the vibrant streets of Hangzhou. With a perfect balance of crunchy exterior and tender, succulent fish inside, this dish promises to be a show-stopper that will impress your family and friends, turning an ordinary meal into an extraordinary dining experience.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 pound fish fillets
- 1/2 cup cornstarch
- 1/4 cup rice flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Oil for frying
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chopped green onions
Instructions
- Begin by preparing the fish fillets. Rinse them under cold water and pat them dry with paper towels. This step is crucial to ensure the coating adheres well during frying.
- In a mixing bowl, combine the cornstarch, rice flour, salt, and white pepper. Mix these dry ingredients thoroughly until well combined. This will be the coating for the fish that gives it a crispy texture.
- Cut the fish fillets into slices, approximately 1-inch wide. This size ensures even cooking and allows for a crispy exterior while keeping the fish tender inside.
- Take each fish slice and dredge it in the flour mixture, ensuring that each piece is evenly coated. Shake off any excess flour to avoid clumping during frying.
- In a large skillet or wok, heat enough oil for frying over medium-high heat. You want the oil to be hot enough that a small piece of fish sizzles when added, but not so hot that it burns.
- Once the oil is hot, carefully add the coated fish slices in batches. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy fish. Fry each batch for about 3-4 minutes, turning occasionally until they are golden brown and crispy.
- Using a slotted spoon, remove the fried fish slices from the oil and place them on a plate lined with paper towels to drain excess oil.
- In a small bowl, mix together the soy sauce and sesame oil. This will be the dipping sauce that adds flavor to the fried fish.
- Once all the fish slices are fried and drained, transfer them to a serving platter. Drizzle the soy sauce mixture over the fish or serve it on the side for dipping.
- Garnish the dish with chopped green onions for a fresh touch and added flavor. Serve immediately while the fish is still hot and crispy.
Tips
- Pat the fish fillets completely dry before coating to ensure maximum crispiness and prevent oil splattering.
- Use a combination of cornstarch and rice flour for the most delicate and crisp coating.
- Maintain oil temperature between 350-375°F for perfect golden-brown results.
- Fry in small batches to keep the oil temperature consistent and prevent soggy fish.
- Let the fish drain on paper towels to remove excess oil and maintain its crispy texture.
- Serve immediately for the best taste and texture – crispy fish waits for no one!
- Experiment with different white fish varieties like cod, tilapia, or sea bass for variety.
- For an extra flavor kick, add a pinch of ground ginger or garlic powder to your coating mixture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 75mg
