Basic Deep-Fried Fish (Whole)

1. 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.

2. Cover fish with any of the coatings indicated below.

3. 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.

4. 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):

1. Dredge fish in cornstarch to coat.

2. Dip fish in beated egg. Dredge in flour to coat.

3. Coat fish with a paste made of 3 tablespoons each of cornstarch and
flour, and sherry to thin.

4. Coat fish with a batter made of 1 egg, lightly beaten, and 5 tablespoons
flour.

5. 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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.