Discover the Secret to Crispy, Spicy Fish
A Flavorful Twist on a Traditional Dish
In the heart of rural Guizhou, I stumbled upon a mouthwatering dish that has become a staple in my culinary repertoire. This crispy, spicy fish is surprisingly easy to make and is sure to impress your friends and family.
The Perfect Fish for the Job
Whiting, a long and slender fish, is the ideal choice for this recipe. However, if you can’t find whiting, you can substitute it with a similar fish or even the tail end of a cod. The key is to use a fish that’s about 1 inch across at its widest point and 10 inches long.
Preparation is Key
Cut the fish into 1 1/2-inch pieces and mix with chile paste, salt, and cornstarch. The fish will be smeared with flavorings, but not coated. Set it aside for now.
Heat Up the Oil
Pour 2 inches of peanut oil into a large wok or deep pot over high heat. Once the oil reaches the right temperature (325° to 350°F), carefully slide in one piece of fish. The oil will bubble around it, but it shouldn’t brown immediately. Add 3-5 more pieces of fish, depending on the size of your pot.
The Art of Frying
Use a slotted spoon or mesh skimmer to move the fish around in the oil and turn it occasionally. The fish will be cooked in about 2-3 minutes, depending on how much you cook at one time. When done, the flesh will be firm and opaque, and will slide easily off the bone.
Serve and Enjoy
Transfer the cooked fish to a paper-towel-lined plate to drain excess oil. Serve hot with rice, a cooling salad, mild soup, and a green vegetable. For a fun twist, serve with slices of cucumber and lemon wedges.
Tips and Variations
- To avoid a messy frying process, skim the chile debris out of the oil partway through cooking using a fine-mesh sieve.
- If you’re serving this dish as an appetizer, consider serving it with beer for a unique pairing.
- Experiment with different types of fish and flavorings to create your own unique variation.
Yield and Ingredients
Yield: 4 servings as an entrée with rice, 4-6 as an appetizer
Ingredients:
- 1 1/2 to 2 pounds whiting or other slender fish
- 1/4 cup store-bought chile paste
- 2 teaspoons salt
- 3 tablespoons cornstarch
- Peanut oil for deep-frying
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