Deep-fried Fish Fillets is a delicious dish. These Fish Fillets have a nice golden color and are crispy outside and tender inside. Nothing beats good old fish & chips for dinner & this recipe just gives it that little something extra.

As we have talked before, we prefer to choose the freshwater fishes. In Chinese cuisines, Freshwater fishes from lakes, rivers and ponds have always been preferred over ocean fishes, as the freshwater varieties are thought to have a more delicate texture. If freshwater fishes are hard to come by, fine-textured ocean fish such as perch, grouper or snapper can be substituted.

Recipe:  Deep-fried Fish Fillets

Deep-fried Fish Fillets

Ingredients for Deep-fried Fish Fillets:

350 grams (0.77 lb) freshwater fish (preferably grass carp)
1 egg
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
100 grams (0.22 lb) dry cornstarch
10 grams (2 tsp) cooking wine
500 grams (2 cups) cooking oil (only 100 grams or 8 tbsp to be actually consumed)

Direction to cook Deep-fried Fish Fillets:

1. Cut the headless, tailless, boneless and skinless fish into large slices of about 0.5 cm (0.2in) thickness.

2. Combine the cooking wine, MSG and salt with the fish slices and let the mixture rest for half an hour. Crack the egg and mix fish in the yolk. Then spread the cornstarch on the fish slices.

3. Use a hot fire to heat the oil in the wok to about 180-2000℃ (355-390℉) , put in the fish slices and deep-fry them until they are golden brown in color. Put them on a plate to be served either with pepper salt or tomato sauce.

These Fish Fillets are crispy outside and tender inside. Enjoy!

{September 3, 2010} {Tags: , }