Back

Ingredients

Noodlefish 500g (frozen), A pinch of pepper, 1 teaspoon salt and pepper, low-gluten flour 200g, corn starch 100g, 330ml water, 1 egg, 250ml oil

Instructions

  1. Defrost the noodlefish in advance, then dry with kitchen paper, sprinkle the pepper and salt and pepper evenly, and marinate for about 2 hours.
  2. Mix the low-gluten flour, corn starch, water, egg, and 1 tablespoon oil to make a batter. Refrigerate for about 30 minutes.
  3. Coat the noodlefish with the batter. Heat oil over medium heat to about 170°C. Deep-fry in batches of about 15 pieces at a time for about 1 minute, until golden brown and crispy.
  4. After draining the oil, sprinkle with salt and pepper, and serve.