Ingredients Edit

Directions Edit

1 Scale and clean all the , remove the gills, and cut off the fins and the tails. Lay the flat on a chopping board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts.

2 Prepare the seasoning by mixing the ginger, chiles, and salt into a paste, and stuff some in the cuts on both sides of each . Rub some of the remaining paste all over the .

3 Heat the oil in a deep skillet, and deep-fry each until crisp and golden brown, being careful not to overcook. Remove from the oil and drain.

4 Serve hot.

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