Ingredients
350 g (about 12 oz) silverfish, 55 g (about 1/2 cup) breadcrumbs, 25 g (about 1 large) egg.
Seasonings
750 g (about 1 1/2 lbs) peanut oil (100 g, about 1/2 cup, will be absorbed), 25 g (about 2 tablespoons) Shaoxing wine, 20 g (about 2 1/2 tablespoons) cornstarch, 15 g (about 1 tablespoon) ginger-scallion juice, 10 g (about 2 scallions, sliced), 5 g (about 1 teaspoon) sesame oil, 2 g (about 1/2 teaspoon) salt, 1.5 g (about 1/2 teaspoon) ground white pepper.
Instructions
1. Remove the heads and intestines from the silverfish, rinse thoroughly under cold water, and drain well. Lightly marinate with salt, Shaoxing wine, white pepper, and scallion-ginger juice. Then mix in beaten egg and cornstarch until evenly coated, and finally roll each fish in breadcrumbs.
2. Heat a wok over high heat, add peanut oil and heat until it reaches 350°F (180°C). Gently add the silverfish and fry until golden brown, then remove and drain the oil. Return the wok to the heat, add sesame oil and briefly fry the chopped scallions, then toss in the silverfish, stir to combine, and plate. This dish is golden in color, crispy on the outside and tender on the inside, with an irresistible aroma.