Crispy fried capelin, or "duochunyu," is a beloved appetizer with golden, crunchy exteriors and tender, roe-filled interiors. Here’s a simple yet delicious recipe to master this dish at home.
Ingredients:
- 300g fresh capelin (cleaned and gutted, heads optional)
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 egg (beaten)
- ½ tsp salt
- ½ tsp white pepper
- 1 cup ice-cold water
- Oil for deep-frying
Steps:
1. Prepare the Fish: Pat the capelin dry with paper towels. Season lightly with salt and pepper.
2. Make the Batter: In a bowl, mix flour, cornstarch, salt, and pepper. Gradually add beaten egg and ice-cold water, whisking until smooth (the batter should be thin).
3. Coat the Fish: Dip each capelin into the batter, ensuring even coverage. Let excess batter drip off.
4. Deep-Fry: Heat oil to 170–180°C (340–356°F). Fry coated fish in small batches for 2–3 minutes until golden brown and crispy.
5. Drain and Serve: Remove with a slotted spoon, drain on paper towels, and serve hot with lemon wedges or tartar sauce.
Tips: For extra crunch, double-dip the fish in batter before frying. Avoid overcrowding the pan to maintain oil temperature. Enjoy this crispy, savory treat as a snack or party starter!
♪ So many spring fish ♪"
♪ So many spring fish ♪"
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