Juiceis a sour and sweet dish that awakens the palate.It is a Cantonese cuisine,made by frying marinated fish pieces until they turn golden brown, then pouring in a sauce made from fresh orange juice.Fresh orange juiceis poured over the fish pieces to complete the dish.Cooking juice-fried fish isn't difficult, but making the batter and thickening the orange juice require experience and skill. To make delicious juice-fried fish, learn some techniques from Er Gao!

Ingredients: 310 grams grass carp loin, 120 grams fresh orange juice,2 eggs, 50 grams cornstarch(maize starch),
Oil (1 cup), 1/3 teaspoon salt, 1/2 teaspoon cornstarch (corn flour)



Steps:
1 Clean the grass carp loin, remove the bones, and cut into strips about 15 cm wide. Sprinkle with 1/3 teaspoon of salt, mix well, and let it marinate for 15 minutes.Mix 1/2 teaspoon cornstarch with 3 tablespoons of water to make a slurry.



2 Prepare the batter: Beat the eggs in a bowl, add an appropriate amount ofcornstarch,



and enough water to mix smoothly. The batter should be thick enough that when lifted, it hangs without breaking.



3 Coat the fish strips with the batter and turn them over to ensure they are evenly coated.



4 Roll the battered fish in cornstarch to coat again.



5 Heat 1 cup of oil in a wok. Fry the fish until golden brown, remove and drain excess oil.



Cooking tips:

1 First, debone the grass carp, then season it with salt; this adds more freshness and prevents the dish from tasting too bland.
2 The flesh of the grass carp has many bones, so be careful when eating to avoid swallowing any. For those preferring fewer bones, you can use cod or sea bass instead.3 The batter should be thick enough that it doesn't break easily when lifted; if too thin, it won't stick well to the fish, making frying less uniform.4 You can use fresh-squeezed orange juice for this dish. If you prefer convenience, you can substitute with bottled fresh orange juice.Use the Chinese silver carp for the dish.It is suitable for this recipe.
The batter should be thick enough to stick well to the fish pieces; if too thin, it won't properly coat and fry the fish evenly and thoroughly.
Fresh orange juice can be used directly from a bottle or freshly squeezed to add flavor to the dish.