Crispy Fried Loach

During cleaning, keep the loaches in a covered container while the salt draws away mucus and residue, then rub and rinse them several times in cold water. Drain them thoroughly before any coating is applied. A wet surface can make the starch and batter slip off and can also cause dangerous splattering when the fish enters hot oil. The starch is a thin foundation rather than a heavy crust: it absorbs residual moisture and helps the halved perilla leaf cling around each loach. Mix frying powder with ice and cold water using only a few light strokes. Leaving small lumps is preferable to stirring until perfectly smooth, because overmixed batter develops more structure and fries into a heavier shell. Dip each wrapped loach just before frying and place it in properly heated oil with enough room around it. Cook until the coating is evenly golden, crisp, and firm, which also ensures the fish inside is cooked through. Drain the pieces on paper rather than stacking them, since trapped steam quickly softens the crust. The finished bite has a brittle outer layer, the unmistakable herbal aroma of perilla, and the concentrated savory taste of loach. Serve it immediately with soy dipping sauce while the contrast in texture is still clear.