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Ingredientes
- Fish, about 1/2 lb. per serving Coating mix, see instructions
Direcciones
- 1. Bone fish, discarding the head, and cut crosswise in 1-1/2 to 2-inch sections, or possibly in 3/4-inch cubes.
- 2. Wash fish; then dry well with paper toweling. (When using thick fillets or possibly 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 indicated below.
- 4. Heat oil for deep-frying. Add in fish sections and deep-fry till golden brown.
- Drain on paper toweling.
- 5. Serve with a sweet-and-pungent sauce or possibly with any dip or possibly sauce for deep-fried fish (see recipe for a "Sweet-and-Pungent Sauce", a "Fish Sauce"
- or possibly a "Five Willow Sauce"). COATINGS FOR DEEP-FRIED FISH (IN Pcs):
- a. Dredge fish in cornstarch or possibly flour.
- b. Coat fish with a paste made by blending 1 Tbsp. cornstarch and 3 Tbsp. cool water.
- c. Dip fish in a mix made of 1 egg, beaten; 1 Tbsp. soy sauce; and 1/4 tsp. salt. Then dredge lightly in cornstarch.
- d. Dip fish in any of the following batter mixtures:
- (1) 1 c. flour, 2 tsp. baking pwdr, and water to thin
- 2. 1 c. flour, 1/2 c. water, 1/2 tsp. salt and 1/4 tsp. pepper, mixed to a paste; then 1 Tbsp. baking pwdr blended in
- 3. 1 egg, lightly beaten; and 1/2 c. flour
- 4. 1 egg white, 1 Tbsp. cornstarch, 2 tsp. sherry and 1 tsp. soy sauce
- 5. 1 egg yolk, 1-1/2 Tbsp. cornstarch, 1-1/2 tsp. sherry and 1/2 tsp. salt
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 4 servings | |
| Calories 14 | |
| Calories from Fat 3 | 21% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 12mg | 1% |
| Potassium 48mg | 1% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 2.57g | 4% |
