![]() Our second fry only lasted 30-40 seconds. Again, you can divide the fish into two or more batches.Īdd the fish back to the wok, and fry until they turn golden, which should take less than a minute. This second fry gives the fish the beautiful golden fried color and a crispy exterior. Increase the heat to high, and bring the oil up to temperature of 400☏ (205☌). Once all of the fish have gone through a first fry, proceed with a second round of frying. Set aside and repeat with the rest of the fish if you’re frying in batches. Remove the fish from the wok with a spider strainer or slotted spatula. When you crowd too much fish into the wok, you risk the pieces sticking together, and the oil temperature also drops too much to deep-fry effectively.įry the fish until they turn a light yellow color, which should take about four minutes. You may need to divide your fish into two or more batches, as we do, to avoid overcrowding the wok. You want to wait for them to firm up a bit, then nudge them as necessary to prevent sticking. If you touch the fish immediately after it enters the oil, the cornstarch will come off. Wait 20-30 seconds before moving the fish around with your chopsticks or tongs. Don’t drop it from a height! In fact, the best way to avoid splashing of hot oil is to have the bottom of the piece touching the oil, or very close to the oil, when you let go of the fish. Give each piece of fish a firm, gentle squeeze to help the cornstarch cling on, then lower the fish gently into the oil. When the oil has reached the correct temperature, it’s time to deep-fry the fish. Let the oil reach a temperature of 300° F (149° C). Heat your wok on high, then when it’s hot, add oil (10 oz), enough so that it will completely submerge the fish when you add it later. Smoking oil isn’t always a problem and sometimes even desired for getting that perfect “Wok Hei” in your stir fry, but it’s a sign that the oil is breaking down, which can release burnt or bitter flavors or even harmful free radicals. Refined oils are best for cooking at high temperatures because they have high smoke points, which means they start smoking at higher temperatures compared to other oils, like olive oil. ![]() We use corn oil here, but other great refined oils include peanut oil, vegetable oil, and canola oil. Restaurants don't typically use garlic salt in their Salt & Pepper offerings, but once you try it at home, you'll never leave it out again! Oil for fryingįor deep-frying, we recommend using a neutral, refined oil. In our Salt & Pepper dishes, we love including garlic salt for an added layer of flavor. There is no definitive Chinese salt & pepper “formula”, as each recipe is shaped by preference and ingredient availability. In the context of this dish, the pepper in "salt & pepper" refers to white pepper and often other spicy seasonings.Įven though they come from the same fruit, white pepper’s flavor profile is more subtle and woody while the black pepper’s flavor profile is more floral and forward. When we hear salt & pepper in a Western context, it usually refers to salt paired with black pepper, perhaps in a duo of shakers on the table. ![]()
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