Hi Everyone. Welcome to Gao's Chinese Cooking Channel. Today, we're going to fry some fish.
I'm using haddock fillet but you can use any fish you like, even chicken.
Just make sure the fish is dry. Simply cut the fish into big pieces or
slice it open if the fillet is too thick. First, I add some salt and pepper.
To make the fish even drier, I use the flour to coat the first layer.
Before making the batter, I usually heat up the oil first.
Corn starch reduces the gluten structure. Makes the breading less chewy and baking
soda not only helps creating the tiny bubbles but also darkens the color.
Of course the chilli powder is always optional.
When you add water to the dry ingredients, make sure you don't pour in all at once.
So you can feel and see the thickness of the batter.
When you pull it up, the batter won't break. That means it is ready.
At last, I add vinegar. Vinegar reacts with the baking soda and
generates tiny bubbles inside the batter. it is the bubble that makes the breading
crispy and that is the reason why I add vinegar at last to save the bubbles stay
in their places. Grab a little bit fish with your fingers. Dip it onto the batter.
Remove the excess.
Then drop it onto the dry flour one more time.
After flipping few times, you can clearly see the wrinkles on the top of the fish.
Now it's the time to fry it. Oil temperature is 350 Fahrenheit.
Drop the oil on top of the fish to help the wrinkles to set.
You know it's ready when you see the golden brown color.
Remove the excess oil with a kitchen towel.
Our tart sauce can be easily made with garlic salt and the sour cream.
I usually flavor the garlic with the salt first and then add sour cream and a little bit milk.
Let's see how it turns out.
Crispy, crispy and crispy. It's good that you eat while it is hot
since the breading is not too thick and will become soggy but that is okay.
Heat up the oil and fry it one more time. Double fried fish is even
crisper than the single fried.
Thank you for watching and see you next time.