Crispy Fried Fish

Crispy Fried Fish is a delightful Chinese dish featuring tender fish fillets coated in a gluten-free batter, delivering a satisfying crunch with every bite. Perfectly paired with a tangy dipping sauce, this dish is sure to impress at lunch or dinner.

Ingredients

• White fish fillets (like cod or tilapia) - 300 grams
• Rice flour - 100 grams
• Cornstarch - 50 grams
• Baking powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Water - 200 milliliters
• Vegetable oil (for frying) - 500 milliliters
• Lemon wedges (for serving) - 2 pieces

Steps

1. Rinse the fish fillets under cold water and pat them dry with paper towels.
2. In a mixing bowl, combine the rice flour, cornstarch, baking powder, salt, black pepper, and garlic powder.
3. Gradually add the water to the dry ingredients while whisking until a smooth batter forms. The batter should be thick enough to coat the fish.
4. Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 180°C (350°F).
5. Dip each fish fillet into the batter, ensuring it is well coated, then carefully place it in the hot oil.
6. Fry the fish for about 4-5 minutes on each side, or until golden brown and crispy. Do not overcrowd the pan; fry in batches if necessary.
7. Once cooked, remove the fish from the oil and place it on a plate lined with paper towels to drain excess oil.
8. Serve the crispy fried fish with lemon wedges for squeezing over the top.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 50 g
• Fiber: 1 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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