Recipe - Basic Deep-Fried Fish (In Pieces)

Fish; about One half pound per
serving
Coating mixture; see
instructions

1. Bone fish, discarding the head, and cut crosswise in 1One half to 2inch
sections, or in 3/4inch 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 deepfrying. Add fish sections and deepfry until golden.
Drain on paper toweling.

5. Serve with a sweetandpungent sauce or with any dip or sauce for
deepfried fish (see recipe for a "SweetandPungent Sauce", a "Fish Sauce"
or a "Five Willow Sauce"). COATINGS FOR DEEPFRIED 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 One fourth 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, One half cup water, One half teaspoon salt and One fourth teaspoon
pepper, mixed to a paste; then 1 tablespoon baking powder blended in

(3) 1 egg, lightly beaten; and One half cup flour

(4) 1 egg white, 1 tablespoon cornstarch, 2 teaspoons sherry and 1
teaspoon soy sauce

(5) 1 egg yolk, 1One half tablespoons cornstarch, 1One half teaspoons sherry
and
One half teaspoon salt

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.