INGREDIENTS

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)
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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