Chinese Puffed Fish Fillets in Mock Seaweed Batter

Serves 2 to 4

Deep fried spinach, which the Chinese like to serve alone sprinkled with a bit of sugar, is turned into a mock seaweed. The spinach is incorporated into the batter for deep fried fish cubes and the fish is served with a Sichuan peppercorn dip.

Ingredients:
Marinade
1 teaspoon kosher salt
2 teaspoons rice wine Dash of white pepper
1 pound gray sole, tile fish or scrod fillet, cut into half inch cubes 3 cups corn oil,for deep frying
2 cupsfresh spinach (about half pound), washed, stems removed and cut into needle like shreds

Batter
1 half Cup all purpose flour half Cup cornstarch
2 teaspoons baking powder
half teaspoon kosher salt
2/3 Cup cold water
Roasted Salt and Sichuan Peppercorns(recipe here)

Instructions:
1. Combine the marinade ingredients with the fish. Mix well and refrigerate for 1 hour.

2. Heat a wok and add the oil. When the oil is very hot, about 350_ F., add the shredded spinach and deep fry until the spinach turns dark green and is crisp. Remove with a skimmer and drain on paper towels. Set aside; you should have about 3/4 Cup.

3. Combine the batter ingredients and stir until smooth. Just before frying the fish, add the fried spinach and stir to blend.

4. Heat the oil again to 325_ F. Dip the fish cubes into the batter and deep fry as many pieces as will float freely in the oil until lightly browned and crisp, about 2 minutes. Remove and drain. Serve immediately with the roasted Sichuan peppercorn dip.

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