Crispy Fried Fish
Hi Everyone. Welcome to Gao's ChineseCooking Channel. Today, we're going to fry some fish.
I'm using haddock fillet butyou can use any fish you like, even chicken.
Just make sure the fish is dry.Simply cut the fish into big pieces or
slice it open if the fillet is too thick.First, I add some salt and pepper.
To make the fish even drier, I use the flour to coat the first layer.
Before making the batter, I usually heatup the oil first.
Corn starch reduces the gluten structure.Makes the breading less chewy and baking
soda not only helps creating the tinybubbles but also darkens the color.
Of course the chilli powder is alwaysoptional.
When you add water to the dry ingredients, make sure you don't pour in all at once.
So you can feel and see the thickness of the batter.
When you pull it up, the batter won'tbreak. That means it is ready.
At last, I add vinegar. Vinegar reactswith the baking soda and
generates tiny bubbles inside the batter.it is the bubble that makes the breading
crispy and that is the reason why I addvinegar at last to save the bubbles stay
in their places. Grab a little bit fishwith your fingers. Dip it onto the batter.
Remove the excess.
Then drop it onto thedry flour one more time.
After flipping few times, you can clearlysee the wrinkles on the top of the fish.
Now it's the time to fry it. Oiltemperature is 350 Fahrenheit.
Drop the oil on top of the fish tohelp the wrinkles to set.
You know it's ready when you see thegolden brown color.
Remove the excess oil with a kitchen towel.
Our tart sauce can be easily made with garlic salt and the sour cream.
I usually flavor the garlic with the salt first and then add sour cream and a little bit milk.
Let's see how it turns out.
Crispy, crispy and crispy. It's goodthat you eat while it is hot
since the breading is not too thick andwill become soggy but that is okay.
Heat up the oil and fry it one moretime. Double fried fish is even
crisper than the single fried.
Thank you for watching and see you nexttime.
Crispy fish fries, crispy fish fry, crispy flakey crust, crispy flaky crust Ingredients: haddock fillet 1.2kg salt 2g / 1/4 teaspoon black pepper 1g / 1/8teaspoon all purpose flour 70g / 1/2cup oil for frying all purpose flour 150g / 1cup corn starch 75g / 1/2cup baking powder 4g / 1 teaspoon salt 2g / 1/4 teaspoon baking soda 1g / 1/4 teaspoon chili powder 1g / 1/4 teaspoon white vinegar 2g / 1/4 teaspoon garlic 2g / 1 clove salt 1g / 1/8teaspoon sour cream 50g / 1/4 cup milk 15g / 1 tablespoon Evening Fall Piano by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100235 Artist: http://incompetech.com/