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