Crispy Salt and Pepper Whitebait椒盐小银鱼
Whitebait double-fried until shatteringly crisp, tossed with garlic, chilli and salt.小银鱼复炸到酥脆，蒜末辣椒椒盐一拌就香。
- Serves份量
- 4
- Prep准备
- 10 min分钟
- Cook烹饪
- 15 min分钟
- Total共计
- 25 min分钟
Ingredients食材
- 400g whitebait, thawed if frozen and very well drained小银鱼 400 克，冷冻的先解冻，沥得越干越好
- 100g plain flour中筋面粉 100 克
- 40g cornflour玉米淀粉 40 克
- 1 tsp fine salt细盐 1 茶匙
- 1 tsp ground white pepper白胡椒粉 1 茶匙
- 1/2 tsp five spice powder, optional五香粉 半茶匙（可不放）
- 1 litre neutral oil, for frying食用油 1 升，炸用
- 2 cloves garlic, finely chopped蒜 2 瓣，切末
- 1 long red chilli, finely chopped红辣椒 1 根，切碎
- 2 spring onions, finely sliced葱 2 根，切细圈
- 1/2 tsp salt flakes海盐片 半茶匙
- lemon wedges, to serve柠檬角 适量
Method做法
- 1Spread the whitebait on paper towel and pat dry - wet fish steams in the oil instead of crisping.小银鱼摊在厨房纸上吸干水分，鱼身带水下锅只会出水，炸不脆。
- 2Mix the flour, cornflour, fine salt, white pepper and five spice in a wide bowl.面粉、玉米淀粉、细盐、白胡椒粉和五香粉在大碗里拌匀。
- 3Heat the oil in a deep pot to 180C - a cube of bread should brown in about 45 seconds.深锅里把油烧到 180 摄氏度，丢一小块面包约 45 秒变金黄就差不多。
- 4Toss a handful of whitebait in the flour, shake the excess off in a sieve and fry for 2 minutes until pale gold, then drain on a rack; repeat in small batches.抓一把小银鱼裹粉，用筛子抖掉多余的粉，下锅炸 2 分钟至浅金色，捞出沥在网架上；分小批重复。
- 5Return the whole lot to the oil for a second 45-second fry to set the crust, then drain again.全部炸完后一起回锅复炸 45 秒定壳，再次沥油。
- 6Pour off all but 1 tbsp of oil from a wok or pan and stir-fry the garlic, chilli and spring onion for 20 seconds.锅里只留 1 汤匙油，下蒜末、辣椒和葱花爆 20 秒。
- 7Tip in the whitebait, toss with the salt flakes and serve immediately with lemon.倒入炸好的小银鱼，撒海盐片翻匀，立刻配柠檬角上桌。
Madam's tip太太小贴士
Fry in small batches - crowding the pot drops the oil temperature and the fish clump together into a raft.一定要分小批炸，一次下太多油温骤降，小鱼会黏成一坨。