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Basic Deep-Fried Fish, In Pieces |
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1/2 pound fish
Salt and pepper
1. Bone fish, discarding the head, and cut crosswise in 1 1/2- to 2-inch sections, or in 3/4-inch 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 Basic Deep-Fried Fish, Pieces: Coatings.
4. Heat oil for deep-frying. Add fish sections and deep-fry until golden. Drain on paper toweling.
5. Serve with a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces") or with any dip or sauce for deep-fried fish (see Seasonings and Sauces).
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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