Crispy Fried Loach
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Each loach is rolled in half a perilla leaf before frying, with a thin dusting of starch holding leaf and fish together.
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Most of the work is in the cleaning: salt draws out the slime, several rubs under cold water wash it away, and every bit of water has to be wiped off or the batter peels away.
Ingredients
Instructions
- 1
Sprinkle salt over the loaches, cover with a lid to let them release mucus, and rub and rinse them in cold water several times.
- 2
Drain the washed loaches in a sieve and coat them thinly with potato starch.
- 3
Cut dry perilla leaves in half, place a starch-coated loach on each, and roll them up tightly.
- 4
Put ice cubes in cold water, add frying mix, and mix lightly to create a lumpy batter.
- 5
Dip the mud loaches wrapped in perilla leaves into the prepared batter, coating them evenly.
- 6
Place the battered loaches in vegetable oil heated to 180C and fry for 4 minutes until golden and crispy.
- 7
Place them on paper towels to drain excess oil, transfer to a plate, and serve with soy sauce.
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