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Basic Deep-Fried Fish, In Pieces: Coatings I |
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COATING-a:
Cornstarch or flour
COATING-b:
1 tablespoon cornstarch
3 tablespoons cold water
COATING-c:
1 egg
1 tablespoon soy sauce
1/4 teaspoon salt
Cornstarch
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.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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