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Hunan-style Fried Fish Tails

Fish and Seafood

Hunan-style Fried Fish Tails
4 fish tails, cut in half the long way, scales and bones removed.
2 Tablespoons dark soy sauce
1 Tablespoon rice wine
2 Tablespoons Sichuan peppercorns, ground coarsely
1/4 teaspoon coarse salt
2 Tablespoons flour
1/2 cup corn oil
1 Tablespoon pickled vegetable, minced fine
1. Marinate the fish tails in soy sauce and rice wine for fifteen minutes, then drain.
2. Mix ground Sichuan peppercorns with salt and flour and coat the fish tails.
3. Heat the oil and fry the fish tails until brown and cooked, about five minutes, then drain and put on a warm platter. Sprinkle the pickled vegetable on top and serve.

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