Crispy Whitebait with Sichuan Peppercorn Salt

1. Thaw and Rinse Whitebait

First, thaw the frozen whitebait and give them a good rinse under cold water. This helps to remove any ice crystals and ensures they are clean and ready for frying. Use a bowl and a strainer for this process.

2. Heat Oil

Next, heat your wok and add 3 cups of peanut oil. You want to get the oil to a temperature of 325ºF, so use a deep-frying thermometer to get it just right. This initial frying temperature is crucial for cooking the fish through without burning them.

3. Coat Whitebait with Cornstarch

While the oil is heating, spread the cornstarch on a piece of waxed paper. Coat each fish in the cornstarch, making sure they are well-covered but not clumping together. This cornstarch coating is what gives the whitebait their delightful crispy texture.

4. First Fry

Once the oil reaches 325ºF, shake off any excess cornstarch from the fish and place them in a Chinese strainer. Carefully lower the strainer into the hot oil and fry the fish for about 2 minutes. If needed, add an additional ¾ cup of oil to maintain the proper frying level. This first fry cooks the fish through and ensures they don’t stick together.

5. Drain and Reheat Oil

After 2 minutes, turn off the heat and remove the fish from the oil, letting them drain over a bowl. Now, reheat the oil to 350ºF. This higher temperature is key for achieving that final crunch.

6. Second Fry

Place the partially fried fish back in the strainer and deep-fry them again for another 2 minutes. This second fry will crisp and brown the fish to perfection. You’ll know they’re ready when they turn a light golden brown.

7. Drain and Serve

Finally, turn off the heat and remove the fish from the oil, draining them briefly before transferring them to a heated plate. Sprinkle the whitebait with Sichuan Peppercorn Salt, which adds a wonderful, aromatic kick.