Crispy Fried Whole Yellow Croaker

Whole yellow croaker, fried hard and fast until the skin blisters into a deep amber crust. The tails and fins crisp to a shard; the flesh underneath stays snowy white and falls into clean, tender flakes.

Yellow croaker is a small fish with a delicate, faintly sweet flavour — mild enough to eat on its own, which is exactly how it is best served. A squeeze of lemon, a dip of soy and vinegar, and it needs nothing else.

• Whole yellow croaker, fried to a deep gold
• Crisp blistered skin, snowy flaking flesh
• Mild and faintly sweet — excellent with congee
• Reheat in a hot pan to bring the crust back

Origin: coastal waters. Keep frozen at -18°C or below. Cook thoroughly before eating.