How to Make Crispy Fried Mai Fish Delicious and Easy to Make at Home

How to prepare Crispy Mai Fish

• 1

  Prepare the ingredients

  After purchasing the mai fish, we cut off the head, clean the belly of the fish, and rinse it with clean water, then let it drain.

  When the fish is drained, we proceed to remove the bones by using a knife to cut along the backbone and take the bones out.

  Alternatively, you can use a knife to slit the belly of the fish to pull out the backbone or gently tap the body of the fish with a knife to separate the bones from the meat, then cut from the belly to extract the bones.

  Once the bones have been removed, we cut the fish into 2 or 3 equal pieces, depending on personal preference. Next, wash the green onions with clean water, trim the roots, and chop them finely.

  Tip:

  • To prevent the fish from being fishy when preparing, you should soak the fish in rice water or diluted saltwater for about 10 – 15 minutes, then rinse with clean water.
  • Additionally, to enhance the flavor of the dish and eliminate the fishy smell, you can soak the fish in ginger water for 5 minutes.
  • Or during the rinsing process, you can use alcohol or vinegar to briefly soak the fish for 5 minutes and then rinse with clean water.

  

  

  

  
• 2

  Mixing the batter

  Add 100g of rice flour, 100g of wheat flour, and 2 chicken eggs into a bowl and mix with 150ml of clean water.

  Next, season the batter mixture with 1 teaspoon of seasoning, 3 teaspoons of sugar, and 1 teaspoon of salt according to individual taste.

  Use a spoon or a manual whisk to mix thoroughly so that the spices and ingredients blend well together.

  

  

  

  
• 3

  Frying the fish

  Add the pre-processed fish into the batter mixture and mix gently to ensure the fish is evenly coated with a layer of batter. Next, add 50g of finely chopped green onions and mix briefly once more.

  Heat a pan with 300ml of cooking oil on medium heat, and when the oil starts to boil, use a spoon to scoop the battered fish in small batches to fry on low heat.

  When the fish is cooked and turns a golden color, use chopsticks to remove the fish and let it drain off excess oil for a while.

  Tip:

  • To make the fish crispier and tastier, after frying, you should place about 2 or 3 layers of paper towels under the fish container to absorb excess oil.
  • To prevent the fish from burning, do not let the outer layer of batter become too golden before removing it.

  

  

  

  
• 4

  Finished Product

  The crispy fried fish is covered with a layer of uniformly golden batter that is very eye-catching, emitting a fragrant aroma throughout the kitchen. The outer batter is crunchy, and the fish inside is soft, not dry, and still retains its nutrients.

  You can use this dish to eat with white rice, combined with a bit of fresh vegetables to avoid being greasy. Preparing a bowl of sweet and sour dipping sauce or chili sauce mixed with mayonnaise is even better, isn’t it?