Ready : 15 mins [Prep : 5 mins † Cooking : 10 mins]
Serve : 4 with other dishes
Generic : DeepFry
Level : More Than Easy
Idle : NonePrintable Recipe.
These small fishes, found mostly around beaches & sandy areas are extremely tasty. Sold fresh at wet markets, it can fetch as much as RM 20 per/kilo (relatively expensive). Not a very popular fish because of its size and can be quite bony – tiny ones too. But, if U deep-fried these beauties to the core, the sweet flesh and bone altogether become a crispy delight. Nothing much to add except that if deep-fried properly, they are absolutely delicious. Here’s The Viand’s take on “Deep-Fried Sar Chui Yue (Silver Whitings)“.
- Gutted and cleaned Silver Whitings (get ur fishmonger to do this for U). Flour/Tapioca flour, lightly seasoned with Salt and Black Pepper.
- Salt and Black pepper. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!
- Step 1 : Start by pat dry the fish. Season with Salt and Black pepper. Prepare a plate of Flour, again, lightly seasoned with Salt and Black pepper – mixed well. Meanwhile, heat up a pot of oil, just enough to cover the fish in medium heat. To test the oil for correct temperature – simply poke a chopstick into it, if start to sizzle with tiny bubbles, the oil is ready.
Thoroughly coat the fish with the Flour, making sure the inside is coated too. Dust off excess Flour and gently lower into the oil – one by one. Do in batches, DO NOT over-crowed. Deep-fried for abt 3-5 mins on each side or till Golden-brown (depending on the heat and size of the fish). Transfer out to drain off excess oil.
Viola, ur plate of crispy delicious “Deep-Fried Sar Chui Yue (Silver Whitings)” is ready to be served hot.
Copyright © 2014 The VianD · All Rights Reserved