- Gutted and cleaned Silver Whitings (get ur fishmonger to 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 !!!
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 exscess 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 excess oil.
Viola, ur plate of crispy crunchy delicious “Deep-Fried Sar Chui Yue (Silver Whitings)” is ready to be served hot.