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Basic Deep-Fried Fish, Whole: Coatings |
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COATING-a:
Cornstarch
COATING-b:
Egg
Flour
COATING-c:
3 tablespoons cornstarch
3 tablespoons flour
Sherry
COATING-d:
1 egg
5 tablespoons flour
COATING-e:
4 tablespoons flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 tablespoon oil or lard
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.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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