Frying Fish

 

Here are some tips for frying fish in Szechuan cuisine:

1. **Choose the Right Fish**: Opt for firm fish such as tilapia, catfish, or trout that can hold up to frying.

2. **Marinate**: Marinate the fish with Szechuan spices, soy sauce, garlic, and ginger to infuse flavor.

3. **Use the Right Oil**: Use a high smoke point oil like vegetable or peanut oil for frying.

4. **Temperature Control**: Heat the oil to around 350°F (175°C) before adding the fish. This ensures a crispy exterior.

5. **Don’t Overcrowd**: Fry fish in batches to maintain oil temperature and achieve even cooking.

6. **Drain Excess Oil**: After frying, place the fish on a paper towel to absorb excess oil.

7. **Serve with Szechuan Sauce**: Complement the fried fish with Szechuan dipping sauce for additional flavor.

Enjoy your fried fish with steamed rice or a fresh salad!