Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Used a porgy from Long Island so I felt like I was there. It is, by far, the best batter I’ve ever used for fish (so far). Hi Annie, golden snapper is a great choice for this pan fried fish recipe! Step 3:     Dip the fish in the batter and deep fry. Add in the chopped scallions. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Heat the oil in a wok. If the fish is fresh, or what the Chinese call “swimming fish,” then steamed fish is usually the preparation of choice. The fish should be a nice golden brown. My experience with this style of pan-frying fish in oil goes way back to when I was a kid. Let the fish drain in a colander and pat both sides dry with a paper towel. https://www.justapinch.com/.../easy-perfect-chinese-style-batter.html Continue frying the fish for 5 to 6 minutes on the first side. Carefully slide the spatula under the middle of the fish on the side towards the middle of the wok and in one steady motion, lift and flip it towards the outside of the wok. Make sure you clean out the inside of the fish as well. At this point, you should still hear the fish frying and sizzling because if your fish are silent then you need to turn up the burner! Like steamed fish, it’s simple to make! (marination). Chinese Sweet and Sour Fish Fillet Stir-fry. After about 1 minute, turn the heat down to medium; you want to get a nice light crust on the skin without it burning. Honoring ancestors was a common practice, especially at this time of year. So today we bring you a pan fried fish recipe right on time for Chinese New year, using a pair of porgies we caught ourselves! Do not move the fish! Cut off all of the sharp fins and trim the tail with a good pair of kitchen shears. https://dailycookingquest.com/chinese-pan-fried-fish-with-soy-sauce.html I am ashamed I’ve never tried this before–only steamed–but you made it easy and irresistible. Set aside for 15 minutes. Marinate the fish in (A) for about 15 minutes (if live fish are used, blanch fish 10 seconds before marinating them.) Please enter your details. The water was beautiful with calm seas and warm weather. Even if you have it cleaned at your fish market, fish mongers always tend to miss some scales. The ginger should be slightly caramelized but not burned. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Pour the soy sauce mixture around the perimeter of the wok and turn the heat back up until the sauce is simmering (about 30 seconds). Tangerines, a whole chicken, a large piece of roasted pork belly, and pan fried fish was put out on the table with red envelopes and a lucky candy assortment. The ginger should be slightly caramelized but not burned. Porgies are also fun to catch, since they hit your bait hard and are good fighters for fish of their size! Scoop up the rest of the remaining sauce, pour evenly over the fish and serve! Pan fried fish is a dish commonly prepared by Chinese families. https://www.facebook.com/groups/677195112667102, Bombay Duck stuffed with Goan Prawn Recheio, Eggless Rainbow Cupcakes with Cream Cheese Frosting. This fall, Judy and I stayed in Montauk for a long weekend and went out for some party boat fishing. Bill is the dad of The Woks of Life family. + 30 Mins. Our most trusted Chinese Fried Fish Batter recipes. It is simply delicious and easy to cook. This site uses Akismet to reduce spam. It does stay crispy for a while, longer than other batters, but I don’t know if my oil isn’t getting hot enough, or if I’m using the wrong type of oil, or if it’s old. If the fish still sticks, then you probably have the heat too low, so again,  turn it up slightly, add a little more oil, and let it cook for another 1 to 2 minutes! The wok should be hot but not smoking too much (an indication that the wok is too hot). Step 2: Mix the ingredients listed under batter to make a batter of coating consistency.Add 1 or 2 tbsp. Pre-heating the wok for this pan fried fish is especially important to prevent sticking and to keep your fish beautiful for the table. water if needed. https://www.food.com/recipe/crispy-fish-in-chili-sauce-14174 Use a paper towel to pat the fish dry again, and carefully place into the wok in one motion. The fish should be a nice golden brown. Tilt the wok carefully one side at a time so the oil distributes around the perimeter of the fish, including the head and the tail. Sprinkle salt on both sides of both fish–use about 1/4 teaspoon in total. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Pour the soy sauce mixture around the perimeter of the wok and turn the heat back up until the sauce is simmering (about 30 seconds). Pan fried fish is a dish commonly prepared by Chinese families. Step 1: Wash the fish and rub it with lemon juice and ginger-garlic paste and keep it in the refrigerator to marinate for ½ an hour. Specializes in all things traditional Cantonese and American Chinese takeout. Make sure the oil is hot and fry 3 to 4 pieces at a time, for 1 to 2 minutes on medium heat. Heat the oil in a wok. Next, add the Shaoxing wine around the perimeter of the wok and let cook off for 30 seconds. Pat the fish dry; coat with batter; deep-fry until golden and crunchy (needs about 4 minutes). Mix the ingredients of (B) together to make the batter. You can add more oil around the perimeter of the wok if you want some extra insurance against sticking. Prep. You can add more oil around the perimeter of the wok if you want some extra insurance against sticking. HomeCook Mix the ingredients of (B) together to make the batter. Let the fish drain in a large colander and pat both sides dry with a paper towel. I don’t know what I’m doing wrong, but it’s greasy at the end. Looking for more authentic recipes? This site uses Akismet to reduce spam. Clean the fish, removing all scales, making sure to pay attention to scales on the belly, the head, and near the fins. After about 10 seconds, turn the ginger over for another 10 seconds and push them to the side. Trusted Results with Chinese batter for deep fried fish recipe. Batter Fried fish is used in Chinese Preparations. You can pre-prep. Fish at the dinner table for the Lunar New Year is an essential tradition for ensuring a healthy and prosperous year. This is because “fish,” pronounced in any Chinese dialect, sounds like the word for abundance. If not, you can use a metal spatula to lift the fish slightly and peek underneath to check the color and to make sure the fish is not sticking. Turn off the heat, and use your spatula to carefully transfer the fish to serving plates. After about 1 minute, turn the heat down to medium; you want to get a nice light crust on the skin without it burning.