Deep-fried Fish Fillets
Taste: They are crispy outside and tender inside.
Features: They have a nice golden color.
350 grams (0.77 lb) freshwater fish (preferably grass carp)
100 grams (0.22 lb) dry cornstarch
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
500 grams (2 cups) cooking oil (only 100 grams or 8 tbsp to be actually consumed)
10 grams (2 tsp) cooking wine
1. Cut the headless, tailless, boneless and skinless fish into large slices of about 0.5 cm (0.2in) thickness.
2. Mix the cooking wine, MSG and salt with the fish slices and let the mixture rest for half an hour. Crack the egg and mix fish in the yolk. Then spread the cornstarch on the fish slices.
3. Use a hot fire to heat the oil in the wok to about 180-2000℃ (355-390℉) , put in the fish slices and deep-fry them until they are golden brown in color. Put them on a plate to be served either with pepper salt or tomato sauce.