Basic deep-fried fish (in pieces)

4 Servings

Ingredients

Quantity Ingredient
Fish; about 1/2 pound per serving
Coating mixture; see instructions

Directions

1. Bone fish, discarding the head, and cut crosswise in 1-½ to 2-inch sections, or in ¾-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 ¼ 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, ½ cup water, ½ teaspoon salt and ¼ teaspoon pepper, mixed to a paste; then 1 tablespoon baking powder blended in (3) 1 egg, lightly beaten; and ½ cup flour (4) 1 egg white, 1 tablespoon cornstarch, 2 teaspoons sherry and 1 teaspoon soy sauce

(5) 1 egg yolk, 1-½ tablespoons cornstarch, 1-½ teaspoons sherry and

½ teaspoon salt

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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