INGREDIENTS

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 deep-fry
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 "Sweet-and-Pungent Sauce" or a "Five Willow Sauce", a
soy sauce dip or "Basic Pepper-Salt Mix" (see recipes). COATINGS FOR
DEEP-FRIED 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 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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