Fried Baby Shad with French Fries
Crispy baby shad and uniform homemade fries are the heart of this rustic dish. The technique centers on precise cutting and thorough drying of the potatoes to ensure a perfect crunch.
Ingredients
- 500g frozen baby shad
- 100ml sunflower oil
- 1kg white potatoes for frying
- salt to taste
Preparation
- 1
Remove the baby shad from the freezer one hour before preparation.
- 2
Peel the potatoes and cut them into uniform 1x1 cm sticks. Rinse the sticks in three changes of water to remove excess starch, then dry thoroughly with paper towels to ensure they become crispy.
- 3
Heat 50ml of sunflower oil in a pan and fry the potatoes in small batches to maintain oil temperature and prevent them from absorbing too much grease.
- 4
Prepare the shad by removing scales and entrails, then rinse well under cold water and pat dry. Keep the heads intact as the fish are small.
- 5
Heat the remaining 50ml of sunflower oil in a pan, ensuring there is enough to nearly cover the fish. Fry the shad in batches over medium heat until crispy.
- 6
To serve, remove the head, tail, and central spine of the fish, then serve alongside the hot fries with salt to taste.