Crispy Fish Fries
Wooo.. I just love my fish! This recipe uses the frozen sutchi fillet (Catfish) from NTUC and deep fried with a crispy flour batter called 脆浆. I got the recipe for the crispy flour online and despite missing out some ingredients which were not available at the moment, the fish turned out crispy still!
As I cut my fish into small strips, the cooking time was quite short, thus the fish maintained a juicy interior.
Crispy Fish Fries
(a) Crispy flour batter
3 tbspPlain flour/All Purpose flour
1 tsp Rice flour (Omitted)
3 tbsp corn starch
1/4 tsp bicarbonate of soda (Omitted)
1/4 tsp pepper
1/4 tsp salt
1 tbsp oil
120ml or enough water
(b) 1 sutchi fillet
2 sprigs of chopped parsley
1 chopped red chilli (Optional)
Method
1. Mix ingredients in (a) together to form a thick consistency. (You can opt for a more runny consistency if you don't like thick batters)
2. Add chopped parsley & chilli to the batter and leave aside for 10 to 15 minutes.
3. Cut the fish fillet into small strips.
4. Dip the fish in the batter & deep fry in hot oil until light brown and crisp.
5. Remove excess oil with kitchen towel.
6. Eat immediately!
3 comments:
I just purchased sutchi fillet from NTUC and will try your recipe. Am not sure how to make sweet sour fish. Can we also use sutchi fillet? How else can we season sutchi fillet?
Actually most white flesh fish would be suitable for sweet & sour fish, but my personal preference would be sea bass for its nice texture =) Anw, sweet and sour sauce is basically made up of tomato sauce, vinegar, sugar, cornstarch and soy sauce.
There are many ways of seasoning fish fillets...Depending on whether you like it Chinese, western or Jap style etc.
The simplest western style would be salt & pepper or you can play around with herbs & spices like dill, paprika, basil, parsley etc. I have an old recipe of paprika mayo dory which works well for sutchi fillets too! Link:http://iamafoodjunkie.blogspot.com/2006/12/menu-for-day-part-2-dinner.html
For Jap style, you can use miso & spring onions or even teriyaki sauce & ginger to marinade it.
Chinese style would be a simple splash of soy sauce, pepper, sesame oil & even a tiny bit of oyster sauce for added flavours.
These are just some ways you can do up your fish. Hope this helps!
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