Small-eyed grenadier fried over high heat with vegetables

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   Cut the vegetables into approximately equal segments, and the garlic into slices.

2. STEP 2

   

   Fillet on the skin, from which excess water has previously been drained in a colander - leave for about an hour, dry with a paper towel and cut into pieces of approximately 3x3 cm, leaving the skin (it will crunch very appetizingly in the finished dish).

3. STEP 3

   

   Add salt, sprinkle with lemon juice and immediately bread all the grenadier pieces in starch. Instead of corn starch, you can use potato or wheat flour.

4. STEP 4

   

   Heat a large amount of vegetable oil in a deep frying pan or wok so that the pieces are completely covered when frying. Place enough pieces so that they can fry freely without sticking to each other.

5. STEP 5

   

   Fry for 2-3 minutes and place on a paper towel to remove excess oil. These are the delicate golden-colored pieces of fish you should end up with. But it's still early :)

6. STEP 6

   

   Drain off the oil, reserving a small amount for frying vegetables. Fry the vegetables and garlic very quickly, 30–40 seconds, over very high heat. Add fish and oyster sauce to the vegetables (if you have a very thick oyster sauce, it is better to dilute it with water in advance in the ratio: 4 tablespoons of sauce 1 tablespoon of water), mix gently and fry everything together for 30 seconds. Remove from heat and serve immediately.