Recipe - Basic Deep-Fried Fish (Whole)

Fish: allow abour One half pound
per serving
Coating (see instructions)

1. Have fish cleaned and scaled, but left whole. Wash; then dry well with
paper toweling. Score on each side with 3 diagonal slashes. Rub lightly
with salt.

2. Cover fish with any of the coatings indicated below.

3. Heat oil. (Use enough to cover fish completely.) Add fish and deepfry
until done, 8 to 15 minutes, depending on size. (Allow about 1 minute on
each side over high heat, about 4 minutes on each side over medium heat,
and about 1 minute on each side over high heat again.) Drain on paper
toweling.

4. Serve hot with a "SweetandPungent Sauce" or a "Five Willow Sauce", a
soy sauce dip or "Basic PepperSalt Mix" (see recipes). COATINGS FOR
DEEPFRIED FISH (WHOLE):

1. Dredge fish in cornstarch to coat.

2. Dip fish in beated egg. Dredge in flour to coat.

3. Coat fish with a paste made of 3 tablespoons each of cornstarch and
flour, and sherry to thin.

4. Coat fish with a batter made of 1 egg, lightly beaten, and 5 tablespoons
flour.

5. Omit salt. Coat fish with a batter made as follows: combine 4
tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon baking powder and 1
teaspoon salt; then add 1 egg, lightly beaten, and 1 tablespoon oil or
lard.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.