Crispy Fish Skin Recipe

This crispy fried fish almost always ends up eaten the rest of the food reaches the table. With children this crispy and delicious dish will be an immediate hit. You have to eat the crispy fried fish to understand what I am trying to say!

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMain Ingredient

Ingredients

 Whiting4
 Shrimp4 Ounce
 Dried mushrooms4
 Scallion1
 Finely chopped ginger1 Teaspoon
 Salt To Taste
 Egg yolks1
 Cornstarch oil2 Cup (32 tbs) (For Frying)
 Vinegar1 Tablespoon
 Sugar1 Tablespoon
 Black beans2 Tablespoon
 Cornstarch1 Tablespoon
 Fish stock/Water3⁄4 Cup (12 tbs)

Directions

Clean the whiting, leaving on the heads and tails.
Chop the peeled prawns (shrimp) and spring onions (scallions).
Soak the mushrooms for 20 minutes, rinse, squeeze dry, and chop, discarding the stalks.
Mix the prawns (shrimp), mushrooms, onions and ginger; stuff each fish with this mixture and sew up.
Rub salt into gashes cut on both sides of each fish.
Beat the egg yolk with 1 teaspoon water and brush over the fish.
When nearly dry, rub over the cornflour (cornstarch).
Fry the fish in 2 inches of oil, turning once.
When cooked, drain on absorbent paper; keep hot.
Place remaining ingredients in a saucepan with 1 tablespoon water and salt to taste.
Bring to the boil, stirring, and simmer for 2-3 minutes.
Place fish on a serving dish and pour the sauce over.
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