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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

We still have the presence of sin, nay, the stirrings and workings of corruptions. These make us to have many a sad heart and wet eye. Yet Christ has thus far freed us from sin; it shall not have dominion. There may be the turbulence, but not the prevalence of sin. There may be the stirrings of corruption. It was said of Carthage that Rome was more troubled with it when half destroyed than when whole. So a godly man may be more troubled with sin when it is conquered than when it reigned. Sin will still work, but it is checked in its workings. They are rather workings for life than from life. They are not such uncontrolled workings as formerly. Sin is under command. Indeed, it may get advantage, and may have a tyranny in the soul, but it will never more be sovereign. I say, it may get into the throne of the heart and play the tyrant in this or that particular act of sin, but shall never more be as a king there. Its reign is over; you will never yield a voluntary obedience to sin. Sin is conquered, though it still has a being within you.

Samuel Bolton

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Basic Deep-fried Fish (in Pieces)

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Fish	4	Servings

INGREDIENTS

		Fish, about 1/2 pound per
		serving
		Coating mixture, see
		instructions
1		teaspoon salt

INSTRUCTIONS

Bone fish, discarding the head, and cut crosswise in 1-1/2 to 2-inch
sections, or in 3/4-inch cubes. Wash fish; then dry well with paper
toweling. (When using thick fillets or fish steaks, score the skin of
each with crisscross gashes.) Season lightly with salt and a dash of
pepper. Cover with any of the coatings indicated below. Heat oil for
deep-frying. Add fish sections and deep-fry until golden. Drain on
paper toweling. Serve with a sweet-and-pungent sauce or with any dip
or sauce for deep-fried fish (see recipe for a "Sweet-and-Pungent
Sauce", a "Fish Sauce" or a "Five Willow Sauce"). COATINGS FOR
DEEP-FRIED FISH (IN PIECES): Dredge fish in cornstarch or flour. Coat
fish with a paste made by blending 1 tablespoon cornstarch and 3
tablespoons cold water. Dip fish in a mixture made of 1 egg, beaten;  1
tablespoon soy sauce; and 1/4 teaspoon salt. Then dredge lightly in
cornstarch. Dip fish in any of the following batter mixtures:  (1) 1
cup flour, 2 teaspoons baking powder, and water to thin  (2) 1 cup
flour, 1/2 cup water, 1/2 teaspoon salt and 1/4 teaspoon  pepper, mixed
to a paste; then 1 tablespoon baking powder blended in  (3) 1 egg,
lightly beaten; and 1/2 cup flour  (4) 1 egg white, 1 tablespoon
cornstarch, 2 teaspoons sherry and 1  teaspoon soy sauce  (5) 1 egg
yolk, 1-1/2 tablespoons cornstarch, 1-1/2 teaspoons sherry  and  From
<The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 54 Calories From Fat: 11 Total Fat: 1.3g Cholesterol: 17.9mg Sodium: 160.2mg Potassium: 100.7mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 10g