Whole Trout In Sweet And Sour Sauce

Remember that it is not hasty reading, but serious meditation on holy and heavenly truths, that makes them prove sweet and profitable to the soul. It is not the mere touching of the flower by the bee that gathers honey, but her abiding for a time on the flower that draws out the sweet. It is not he that reads most, but he that meditates most, that will prove to be the choicest, sweetest, wisest and strongest Christian.

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Grains	Chinese	Chinese, Fish	4	Servings

INGREDIENTS

1		Trout, whole with head
		firm-fleshed
2		Eggs, beaten
3/4	c	Cornstarch
1/2	c	Flour
		Oil, peanut for deep
		frying
		Salt, to taste
		Pepper, white to taste
		Sweet and Sour Sauce **

INSTRUCTIONS

* See recipe for Sweet and Sour Sauce.  Split the fish down the back
and remove the backbone and entrails.  Spread and sprinkle the fish
with salt, and pepper.  Spread the beaten egg on the fish and sprinkle
with cornstarch, then  coat with flour.  Pat to coat securely.  Heat
the oil to very hot and fry fish until golden brown. Remove and  let
cool.  When ready to serve, put into hot oil to heat and crisp the
fish.  Source: Great Chefs of New Orleans, Tele-record Productions  :  
Box 71112, New Orleans, Louisiana - 1983  :    Chefs The Wong Brothers,
Trey Yuen Restaurant, New Orleans

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 246 Calories From Fat: 42 Total Fat: 4.7g Cholesterol: 142.3mg Sodium: 145.1mg Potassium: 255.3mg Carbohydrates: 34.1g Fiber: <1g Sugar: <1g Protein: 14.8g