Ingredients:
- 1 kg Fresh fish fillets, deboned (I used Ang Gor Li)
- Batter:
- 2 cups of Self-raising flour
- 2-4 tbsps of rice flour
- Cold water (from chiller) *sorry, didn’t measure how much water was used
- 2 tbsps of cooking oil
- A tsp of salt
- A dash of pepper
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp shaoxing wine
- A dash of pepper
- 1 egg
- Sliced fish fillets into smaller pieces, about 2 cm by 2cm.
- Marinate fish fillets. Set aside for an hour.
- Prepare batter. Mix till no lumps. Batter consistency should be slightly thick and not watery.
- Heat up a pot with oil. Medium to high heat.
- Coat fish fillets well with batter and deep fry till fish is light yellowish. Set aside.
- Turn up the heat to high. Deep fry fillets for the second time to achieve crispness. Served hot with tartar sauce/ Mayonnaise/ chili sauce.
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