Dry-Fried Hairtail
Ingredients
2 fresh hairtails
5 fl oz (150ml) vegetable oil
4 tsp. salt
1/2 tsp. spiced pepper-salt
2 tsp. rice wine
1/4 tsp. Worcestershire sauce
5 1/2 tbsp flour
Directions
- Draw and clean fish . Chop off head
and tails. Male criss-cross scores on
both sides of fish. Chop fish crosswise
into 1 1/2 inch (4cm ) sections. Marinated
fish with salt and rice wine.
- Heat oil in a wok to very hot, about
350oF (180oC). Dust fish pieces with flour
and add to the oil. Deep-fried until brown.
Remove and drain, place fish in a dish.
Serve with spiced pepper-salt and Worcestershire
sauce as the dips.
