How to Make Soft Fried Small Transparent Fish

Soft-fried Small Sardines Ingredients Introduction

Main Ingredients:

Small sardines ( ) Green onions ( )Ginger( ) Garlic ( ) Five-spice powder ( ) Shaoxing wine ( ) Salt ( )

Auxiliary Ingredients:

Eggs Batter: 2 eggs Flour(1.5 cups) Cold water ( ) Salt ( ) Spiced salt ( )

Steps for Soft-fried Small Sardines:

1. Remove internal organs and head from the small sardines

2. Clean all the sardines

3. Slice the green onions, slice the ginger, and mince the garlic

4. Place the sardines in a bowl, and lay down slices of green onion, ginger, and garlic

5. Add an appropriate amount of Shaoxing wine, salt, and five-spice powder

6. Mix well and let it marinate for one hour

7. While the sardines are being marinated, prepare the egg batter. In a bowl, mix flour, eggs, and an appropriate amount of salt; gradually add cold water while stirring until smooth without lumps8. Stir until the batter is smooth and lump-free

9. The batter should not be too thick or too thin; it should flow smoothly when scooped up but not so thin that it won't stick to the fish

10. Heat enough oil in a pan to 80% hot

11. Coat the small sardines in the egg batter

12. Fry them in the oil

13. Place the battered sardines into the oil one by one according to the above steps

14. Once the fish is set and turns golden, remove it from the oil and drain off excess oil

15. After about 7-8 minutes, return them to the oil for a second fry

16. Drain off any remaining oil once they are golden-brown

17. Arrange on a plate

18. Sprinkle with spiced salt and serve; or sprinkle around the edges of the plate for dipping

Small Tips:

19.

1. Marinating thoroughly helps remove fishy odors, Shaoxing wine, green onions, ginger, and garlic all effectively help with this; five-spice powder can be omitted if not available

2. The batter should neither be too thick nor too thin; too thick results in lumpy batter on the fish, and too thin won't stick well, making the skin prone to breaking

3. The oil temperature must be high enough for initial frying to set the shape quickly, then reduce heat to cook thoroughly

4. A second fry helps firm up the exterior and makes it crispier; this step is essential

Re-frying helps set the fish's shape and makes the skin crispier, so this step should not be skipped.