Deep-fried Whitebait (Icefish)
Crispy fritters with transparent fish that are loved in Taiwanese taverns
Description
A staple tavern (Re Chao) snack where 'Shui Jin Yu' (transparent, soft-boned small fish like icefish) is battered, deep-fried crispy like fritters, and dusted with pepper salt.
Restaurants serving Deep-fried Whitebait (Icefish)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Icefish(Shui Jin Yu)
- Sweet potato flour
- Baking powder
- Pepper salt
- Frying oil
Instructions
- [Authentic Recipe]
- [Icefish Prep] Prepare 'Shui Jin Yu' (transparent small fish ~5-10cm long) sold in Taiwanese markets/supers, wash briefly, wipe moisture perfectly.
- [Special Batter] Mix flour, sweet potato flour, baking powder, salt, a little oil and water to make a slightly heavy batter.
- Dip fish heavily in batter.
- Drop carefully one by one into 170°C medium oil so they don't stick.
- Fry until the batter puffs up and becomes crispy golden brown.
- Right before done, the Taiwanese way is to drop a few 'shrimp crackers (Xia Bing)' into the oil for color/aroma.
- Drain, dust heavily with 'Jiao Yan Fen' (salt, white pepper, five-spice) to finish.
Learn more Spice, substitutes, tips
Key spices
White pepper and Five-spice aroma
Substitutes at Japanese supermarkets
Japanese icefish or smelt
Pairing
Cold Taiwan Beer or Oolong Highball
Trivia
[For Everyone] True to 'Crystal' in its name, beautifully transparent before frying. Zero organ bitterness or hard bones; even fish-hating kids eat it infinitely like French fries. The ace fried food always ordered with the first round of beers at Taiwanese taverns.
Eating tips & etiquette
[Unique Eating] Bite the small fish head-first batter and all, washing down the fluffy white meat sweetness and Taiwan's unique 'pepper salt' punch with beer!
Allergen
Seafood (Baby fish), Wheat