INGREDIENTS

INSTRUCTIONS

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. Cover fish with any of the coatings indicated
below. 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. 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):  Dredge fish
in cornstarch to coat. Dip fish in beated egg. Dredge in  flour to
coat. Coat fish with a paste made of 3 tablespoons each of  cornstarch
and flour, and sherry to thin. Coat fish with a batter  made of 1 egg,
lightly beaten, and 5 tablespoons flour. 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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