Mini Delicious Hong Kong Style Recipes by Cecilia Au-Yang

Author:Cecilia Au-Yang
Language: eng
Format: epub
ISBN: 978-0-7946-0664-0
Publisher: Tuttle Publishing

Deep-fried Fish Fritters

200 g (7 oz) fish fillet, such as cod or sole, cleaned and patted dry, cut into bite-sized pieces

Oil for deep-frying

Marinade

½ teaspoon minced ginger

1 tablespoon minced spring onions

1 teaspoon ginger juice

1 tablespoon light soy sauce

1 teaspoon sugar

¼ teaspoon pepper

1 teaspoon cornflour

Batter

90–100 g (¾ cup) plain flour

1 tablespoon cornflour

1 teaspoon baking powder

2 tablespoons olive oil

¼ teaspoon salt

¼ teaspoon pepper

125 ml (½ cup) water

1 Stir together the Marinade for the fish, rub in the fish and set aside for 10 minutes.

2 To make the Batter, sift the flour, cornflour and baking powder into a mixing bowl. Stir in the oil, salt, pepper and water (add 1 or 2 tablespoons more as needed) and whisk into a smooth, thick batter. Set aside to prove for 30 minutes.

3 Heat a wok or medium saucepan with oil. Dip the pieces of fish in the thick batter to coat evenly and deep-fry in the hot oil until golden brown. Remove and drain on absorbent paper. Remove to serving dish and serve with Sichuan salt-pepper powder and Worcestershire sauce.

Serves 2

Preparation time: 50 mins

Cooking time: 20 mins

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