When I was young, every Chinese New Year, grandma would fry a lot of raja porosa, crispy on the outside, tender on the inside, golden fish skin, white and tender fish, with a little salt and pepper. It is full of aroma.
How to make crispy raja porosa?
Rinse the raja porosa bought from the market and cut them into small pieces.
Put the cut fish into a small basin, and pour 2 tablespoons of cooking wine to pickle and remove fishy.
Add an egg, a pinch of pepper, a tablespoon of sea salt, and 2 tablespoons of light soy sauce.
Put on gloves, and grab and mix evenly. Seal with plastic wrap, and marinate in cold storage for at least half a day.
The marinated fish pieces are coated with starch for later use.
Prepare the deep fryer, pour half a pot of vegetable oil to heat, insert a chopstick, and start frying the fish when there are bubbles in the oil.
Gently put in the starch-coated fish cubes and fry them on low heat.
After frying for a few minutes, take out to drain.
When all the fish pieces are fried, heat the oil again.
When the oil heats up again, add the fish pieces and fry for 1 to 2 minutes on high fire. Drain the oil again, and our crispy raja porosa will be fried.
The freshly fried fish pieces are delicious with salt and pepper. The marinating time must not be too short, otherwise the fish will be too thick and not tasty at all. Re-explosion is very important. Don’t take too long. Hope you like the crispy raja porosa.