The high temperature of the hot oil transford this freshness into the most enticing aroma, and almost instantly, it had the people on the nearby fishing boats salivating.
This dish is certainly no stranger to coastal cities or people like them who frequently go out to sea; they had even made it themselves while at sea, and its unique taste is easily recognizable as soon as it hits the air.
"Wow, is it really deep-fried ribbonfish?"
"No doubt about it, you can tell just by the sll."
"As expected of Boss Wang, just the aroma is more fragrant than our own cooking."
"We're fishing professionals, and he's a culinary professional; it's not a fair comparison!"
"We've really hit the jackpot today; I made a little profit, so I won't fish anymore today. I'll just have a bottle of aged wine with the fried ribbonfish and take a good nap; even an immortal wouldn't trade places with , hahaha."
"Tsk, I'm envious of Old Li; I still have to work harder. I'll eat more at noon so I have the energy to catch big fish this afternoon."
"Good heavens, I almost couldn't close my mouth. Is this aroma really so overpowering? I can barely contain my drool."
"That's the best part; it wasn't in vain for us to travel all this way."
The ribbonfish in Wang Fan's pot had turned a golden yellow. Through the crispy batter, you could see the equally golden yellow fish inside.
After taking out the fried ribbonfish, he waited until the oil temperature reached 80% hot before putting the ribbonfish back in the pot for a second fry.
The pieces were quickly removed after the second fry, and aside from the color becoming a bit darker, the crispy coating had beco even crisper.
He picked out a piece, didn't add any seasoning, and after blowing on it gently, he tore it apart with his hands.
The crispy shell shattered, revealing inside the snowy white ribbonfish at. The gelatinous coating on the fish at pulled out enticing filants, with translucent steam floating above the white at, making the entire piece of fried ribbonfish look even more tempting.
Torn apart, a main bone of the ribbonfish was exposed, with a row of fish bones on each side; the bones on the torn side were entirely stripped of at.
But the piece of fish Wang Fan held in his hand still had tiny droplets of succulent juice, glistening translucently under the sunlight.
Though Wang Fan casually chose a piece, what he picked was the first section of at under the rib, which is considered the choicest part in terms of texture, and almost no fine bones were in the at.
The snowy white fish entered his mouth, and with a gentle bite, a crispy "crunch" sounded in his ears, followed by the rich aroma of the ribbonfish rushing straight up his nose.
As he pressed down with his teeth, a slight juice was squeezed out from the broken end, and the delicious sweetness made Wang Fan's taste buds cheer with delight.
Soft, fresh, extraordinarily tender, and suprely flavorful.
Wang Fan was very satisfied with his decision to add a thin batter, which perfectly locked the fish's freshness inside, maximally preserving that unique flavor.
Moreover, the presence of the wet batter ensured that the minimal juices of the ribbonfish were all retained in the at, providing a not overly abundant but exceptionally exquisite taste like no other, an ultimate experience that taste buds can't resist.
"Phew..."
Breathing out a mouthful of air full of the fresh aroma of ribbonfish, Wang Fan had to sigh at the importance of fresh ingredients. If he had used frozen ribbonfish, this flavor and texture would never have been so perfect. Now, next up...
The golden crispy deep-fried ribbonfish is about ten seconds away from arriving at the battlefield.
They'll be crying with envy!
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