Ingredients:

  • 12 oz (340g) imitation crab sticks, patted dry
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (65g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1 large (50g) egg, beaten
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Pat each crab stick thoroughly with a paper towel. In a shallow bowl, whisk together the cornstarch, flour, garlic powder, salt, and pepper. In a separate bowl, beat the egg until smooth.
  2. Dip each crab stick first into the beaten egg, ensuring full coverage. Immediately dredge the stick in the flour mixture, pressing firmly so the coating adheres. Shake off any excess powder to avoid clumping in the oil.
  3. Heat the oil in a skillet over medium-high heat until it reaches 350°F (175°C). Carefully slide the sticks into the oil in batches. Fry for 2–3 minutes, turning once, until the crust is mahogany-colored and sounds hollow when tapped with tongs.
  4. Remove the sticks immediately and place them on a wire rack over paper towels. Let them rest for 2 minutes to allow the crust to set.