Fish; about 1/2 pound per
-serving
Coating mixture; see
-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,
Yields
4 Servings