When deep-frying fish, the hot oil helps to seal in the moisture within the fish and this allows the fish to cook quickly. The whole fish can be dredged with flour. Always heat oil to 160°-180°C and fry over medium high heat until the fish floats to the surface. Remove the fish then turn off the heat. Remove any particles of floating flour (to make sure that the oil is clear of any impurities.) Return the fish to the wok and continue to fry over low heat for just a short while. Lastly turn up the heat to finish off the deep-frying. This helps to draw out excess oil that is retained in the fish. Dish out the fish and drain well on paper kitchen towels.

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