Basic Deep Fried Fish Whole Coatings Recipes

Steps:

• a. Dredge fish in cornstarch or flour. b. Coat fish with a paste made by blending cornstarch and cold water. c. Dip fish in a mixture made of egg, beaten soy sauce and salt. Then dredge lightly in cornstarch. d. Dip fish in any of the batter mixtures in Basic Deep-Fried Fish, In Pieces: Coatings II.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Combine first 6 ingredients. This may be stored in an airtight container in the freezer. Mix before using to redistribute the seasonings.
• To make fried fish; dip fish in buttermilk, then roll in coating mix. Heat approximately 3" oil in a large skillet to 375°F Fry one piece at a time until golden brown, 4-6 minutes.

Steps:

• a. Dredge fish in cornstarch to coat. b. Dip fish in beaten egg. Dredge in flour to coat. c. Coat fish with a paste made of cornstarch and flour, and sherry to thin. d. Coat fish with a batter made of egg, lightly beaten, and flour. e. Omit salt. Coat fish with a batter made as follows: combine flour, cornstarch, baking powder and salt then add egg, lightly beaten, and oil or lard.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 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 Basic Deep-Fried Fish, Whole: Coatings. 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 or Five Willow Sauce, a soy sauce dip or pepper-salt mix (see Seasonings and Sauces).The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.