Basic Deep Fried Fish Whole Recipes
BASIC DEEP-FRIED FISH, WHOLE
Number Of Ingredients 3
Steps:
- 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 Basic Deep-Fried Fish, Whole: Coatings. 3. Heat oil. (Use enough to cover fish completely.) Add fish and deep-fry until done, 8 to 15 minutes, depending on size. (Allow about 1 minute on each side over high heat, about 4 minutes on each side over medium heat, and about 1 minute on each side over high heat again.) Drain on paper toweling. 4. Serve hot with a sweet-and-pungent or Five Willow Sauce, a soy sauce dip or pepper-salt mix (see Seasonings and Sauces).The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
DEEP FRIED FISH
Make and share this Deep Fried Fish recipe from Food.com.
Provided by Helen Watson1
Categories Healthy
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
- Sift the flour and salt into a bowl.
- Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture.
- Coat 2 pieces of fish with batter.
- Lift into the pan with a fork or kitchen tongs.
- Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
- Remove from the pan and drain on absorbent kitchen paper.
- Repeat with the remaining fish.
- Garnish with lemon wedges.
BASIC DEEP-FRIED FISH, WHOLE: COATINGS
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Nutritional Facts Serves
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- Take the fish out of the fridge and rinse it under cold water, checking for any remaining scales. Remove the gills if they are still there. You can snip off the fins with kitchen shears if you want. Use a sharp kitchen knife to slash the sides of the fish perpendicular to the backbone. Make the slices at an angle, from the tail end toward the head end. This opens up the fish to the hot oil and makes it cook faster. Salt the fish well and set aside.
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- A wok is the best thing to use for cooking these fish, unless you have a deep fryer. I have both, and still prefer the wok. A large frying pan will work, too. Heat the oil until it is between 330°F and 350°F. Fry the crushed garlic cloves until they are a lovely brown and remove.
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