In no time, the thin layer of oil in the pan was hot, and the iron skillet began to make its characteristic sizzle.
Jiang Qiuqiu arranged the fish balls, which had been draining for a little while, in a single layer on the skillet.
The last of the "fish balls three ways" was pan-fried fish balls.
The tapioca starch made the boiled fish balls soft and chewy. Pan-frying, however, gave them a wonderfully crisp crust. Paired with a special chili oil, the fresh fish balls—crispy on the outside and tender on the inside—would be a perfect match for the bold, spicy oil—
Of course, that all depended on controlling the heat.
"When you're making pan-fried fish balls at home, you can use the lowest heat and take your time. But I'm in a bit of a rush today, so I'm turning the heat up a little."
"With higher heat, we need to flip them often to make sure the fish balls cook evenly."
