Basic Deep Fried Fish Whole Coatings Recipes
BASIC DEEP-FRIED FISH, IN PIECES: COATINGS I
Number Of Ingredients 10
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.
Nutrition Facts : Nutritional Facts Serves
BASIC DEEP-FRIED FISH, WHOLE
Number Of Ingredients 3
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.
Nutrition Facts : Nutritional Facts Serves
BASIC DEEP-FRIED FISH, WHOLE: COATINGS
Number Of Ingredients 19
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.
Nutrition Facts : Nutritional Facts Serves
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- Take the fish out of the fridge and rinse it under cold water, checking for any remaining scales. Remove the gills if they are still there. You can snip off the fins with kitchen shears if you want. Use a sharp kitchen knife to slash the sides of the fish perpendicular to the backbone. Make the slices at an angle, from the tail end toward the head end. This opens up the fish to the hot oil and makes it cook faster. Salt the fish well and set aside.
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