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Ingredientes
- Fish: allow abour 1/2 lb. Coating (see instructions)
Direcciones
- 1. Have fish cleaned and scaled, but left whole. Wash; then dry well with paper toweling. Score on each side with 3 diagonal slashes. Rub lightly with salt.
- 2. Cover fish with any of the coatings indicated below.
- 3. Heat oil. (Use sufficient to cover fish completely.) Add in fish and deep-fry till done, 8 to 15 min, depending on size. (Allow about 1 minute on each side over high heat, about 4 min on each side over medium heat, and about 1 minute on each side over high heat again.) Drain on paper toweling.
- 4. Serve warm with a "Sweet-and-Pungent Sauce" or possibly a "Five Willow Sauce", a soy sauce dip or possibly "Basic Pepper-Salt Mix" (see recipes). COATINGS FOR DEEP-FRIED FISH (WHOLE):1. Dredge fish in cornstarch to coat.
- 2. Dip fish in beated egg. Dredge in flour to coat.
- 3. Coat fish with a paste made of 3 Tbsp. each of cornstarch and flour, and sherry to thin.
- 4. Coat fish with a batter made of 1 egg, lightly beaten, and 5 Tbsp. flour.
- 5. Omit salt. Coat fish with a batter made as follows: combine 4 Tbsp. flour, 2 Tbsp. cornstarch, 1 tsp. baking pwdr and 1 tsp. salt; then add in 1 egg, lightly beaten, and 1 Tbsp. oil or possibly lard.
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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% |
