Fried river fish with betel leaves is an attractive dish with a unique flavor. Therefore, housewives should refer to how to quickly prepare this dish to change the taste of meals on busy days.
Housewives should also note that river fish often have viscosity and a fishy smell. Pre-process thoroughly, scrub, deodorize with seed salt or lemon, and then soak water thoroughly on the entire surface of the fish before marinating.
Before frying, gently roll river fish and betel leaves through a layer of crispy fried flour or cornstarch (corn flour) very thinly. This layer of flour both helps absorb excess moisture and creates crispness outside the shell. In particular, the layer of flour prevents oil from penetrating deep into the fish, making the dish crispy.
The technique of adjusting the temperature determines up to 80% of the crispness of the dish. You should not put the fish in when the oil is not hot enough because the food will absorb oil immediately. Wait for the oil to boil over by checking the chopstick tip and seeing strong foam before starting to fry the fish.
Housewives can also apply the "heat-up oil pressing" technique. When river fish are golden brown, about 1 minute before taking them out, increase the heat to a high level. High temperature will cause steam to evaporate quickly and push out the excess oil clinging to the food.
Then, take the fish and betel leaves out immediately and place them on oil-absorbing paper. This dish can be drunk with beer or eaten with hot rice to enjoy the full flavor.
