Crispy and Chewy! Baby Croaker Fry Recipe
Baby Croaker Fry with a Touch of Nostalgia
This recipe for crispy baby croaker fry brings back fond memories of a summer trip to the island where my friend June has a cabin. My son and I went fishing and caught our first fish, which we then fried up right away. It was such a special experience! Remembering that day, I found some lovely baby croaker at the market and decided to make this dish again. Perfect as a snack for kids or an appetizer for adults, this fry is delightfully crispy on the outside and tender on the inside. I’ll share tips to ensure a perfectly non-fishy taste!
Main Ingredients- 10 cleaned baby croaker fish
Cooking Instructions
Step 1
If using frozen croaker, thaw them completely either by leaving them at room temperature or by soaking them in cold running water. Once thawed, rinse the fish gently under running water. To remove any fishy odor, soak them in 1/4 cup of rice wine for about 10 minutes. This step enhances the flavor and eliminates any unpleasant smell.
Step 2
Drain the croaker from the rice wine using a sieve. Pat the fish thoroughly dry with paper towels, both inside and out. This is crucial for the coating to adhere well and for a crispier fry. Excess moisture can cause the oil to splatter and the coating to become soggy. Lightly season the dried fish with a pinch of black pepper.
Step 3
Spread the potato starch evenly on a shallow plate. Coat each piece of croaker generously with the starch, ensuring both sides are well-covered. The potato starch acts as a binder and contributes to the crispiness of the fried fish.
Step 4
Heat enough cooking oil in a deep pan or pot over medium heat to about 170°C (340°F). You can test the oil temperature by dropping a small amount of batter; it should sizzle and rise immediately. Carefully place the starch-coated croaker into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes, flipping occasionally, until golden brown and crispy.
Step 5
Wash the 5 slices of ginger, and then cut them into thick slices without peeling. Leaving the peel on can add a more intense aroma.
Step 6
When the croaker is almost done frying, add the sliced ginger to the hot oil. The ginger will fry alongside the fish, infusing it with a delicate aroma and helping to neutralize any remaining fishy scent. Fry for about 1 more minute, ensuring the ginger doesn’t burn.
Step 7
Remove the fried croaker and ginger from the oil and place them on a wire rack or a plate lined with paper towels to drain off excess oil. Transferring them to oil-blotting paper will ensure a cleaner, less greasy finish. Serve immediately while hot and crispy!
