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Receta Basic Deep Fried Fish (In Pieces)
by Global Cookbook

Basic Deep Fried Fish (In Pieces)
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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.
  5. Drain on paper toweling.
  6. 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"
  7. or possibly a "Five Willow Sauce"). COATINGS FOR DEEP-FRIED FISH (IN Pcs):
  8. a. Dredge fish in cornstarch or possibly flour.
  9. b. Coat fish with a paste made by blending 1 Tbsp. cornstarch and 3 Tbsp. cool water.
  10. 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.
  11. d. Dip fish in any of the following batter mixtures:
  12. (1) 1 c. flour, 2 tsp. baking pwdr, and water to thin
  13. 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
  14. 1 egg, lightly beaten; and 1/2 c. flour
  15. 1 egg white, 1 Tbsp. cornstarch, 2 tsp. sherry and 1 tsp. soy sauce
  16. 1 egg yolk, 1-1/2 Tbsp. cornstarch, 1-1/2 tsp. sherry and 1/2 tsp. salt