Ingredients and method:
- Rinsed and drain dry 2 cups of Korean Silver fishes after thawing. Use kitchen towel to dry extra water from fishes.
- Marinate fishes with 1 tbsp of salt, 1 tsp of white pepper and 1 tsp of cooking wine. Set aside for 30mins.
- Prepare the batter. This is an estimation so adjust accordingly when mixing. Add 1.5 cups of Self-raising flour; 4 tbsps of sweet potatoes flour / crispy frying powder (Hup Loong Frying powder bought from wet market) and 1 tsp of baking powder. Slowly mix in ice water and create a smooth batter. Add 1/2 tbsp of cooking oil, 1 tsp of salt, 1 tsp of chicken powder and a dash of white pepper. Batter should be slightly thick with no lumps but not watery.
- Heat oil in a pot. Oil is ready when tested with chopsticks and you can see bubbles floating upwards. You can also test with some batter. Batter will puff up quickly once in hot oil.
- Coat marinated fish with batter and gently lower into hot oil. Fry a few pieces at a time for easy control. Deep fry fish fillets when crusts is form and light brown. Before removing, increase to high heat for few seconds and fry till its golden brown. Drain and served hot.
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