| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 4 | Servings |
INGREDIENTS
| Fish; about 1/2 pound per serving | ||
| Coating mixture; see instructions |
INSTRUCTIONS
1. Bone fish, discarding the head, and cut crosswise in 1-1/2 to 2-inch sections, or in 3/4-inch cubes. 2. 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. 3. Cover with any of the coatings indicated below. 4. Heat oil for deep-frying. Add fish sections and deep-fry until golden. Drain on paper toweling. 5. 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): a. Dredge fish in cornstarch or flour. b. Coat fish with a paste made by blending 1 tablespoon cornstarch and 3 tablespoons cold water. c. Dip fish in a mixture made of 1 egg, beaten; 1 tablespoon soy sauce; and 1/4 teaspoon salt. Then dredge lightly in cornstarch. d. 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 1/2 teaspoon salt 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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