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Deep-fried capelin
Capelin, the tiny roe-rich fish beloved in northern China, are marinated with five-spice powder and cooking wine, dusted in cornstarch, and fried until crackly golden. Bite through the crisp shell into salty, pop-in-your-mouth roe.
Instructions
- 1
Clean the capelin and marinate it with cooking wine, five-spice powder, and an appropriate amount of salt until flavorful, then coat each fish fully with starch.
- 2
Heat the oil in the pan to the fifth level of heat, then fry the capelin one by one in the pan.
- 3
When the smelt is fried to a golden color, drain the oil and take it out.
- 4
Place the fried shishamo on a plate; it is fresh, savory, and crispy in texture.
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Ingredients
Main Ingredients
- Capelinto taste
Seasonings
- Edible oilto taste (for frying fish)
- cooking wineto taste
- Five-spice powderto taste
- Cornstarchto taste
- Saltto taste