Deep-Fried Sar Chui Yue (Silver Whitings)

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Ready : 15 mins [Prep : 5 mins † Cooking : 10 mins]
Serve :  4 with other dishes
Generic :  DeepFry
Level :  More Than Easy
Idle :  NonePrintable Recipe.


Crispy Delights

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).

IngredientS

 

MAIN :

  • Gutted and cleaned Silver Whitings (get ur fishmonger to do this for U). Flour/Tapioca flour, lightly seasoned with Salt and Black Pepper.

SEASONING :

  • 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 !!!

MethoD

 

  • 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.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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