Basic Deep-fried Fish (in Pieces)

  • on May 6, 2007
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Ingrients & Directions

Fish; about 1/2 pound per
Coating mixture; see

1. Bone fish, discarding the head, and cut crosswise in 1-1/2 to 2-inch
sections, or in 3/4-inch cubes.

2. Wash fish; then dry well with paper toweling. (When using thick fillets
or 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 fish sections and deep-fry until golden.
Drain on paper toweling.

5. Serve with a sweet-and-pungent sauce or with any dip or sauce for
deep-fried fish (see recipe for a “Sweet-and-Pungent Sauce”, a “Fish Sauce”

a. Dredge fish in cornstarch or flour.

b. Coat fish with a paste made by blending 1 tablespoon cornstarch and 3
tablespoons cold water.

c. Dip fish in a mixture made of 1 egg, beaten; 1 tablespoon soy sauce;
and 1/4 teaspoon salt. Then dredge lightly in cornstarch.

d. Dip fish in any of the following batter mixtures:

(1) 1 cup flour, 2 teaspoons baking powder, and water to thin

(2) 1 cup flour, 1/2 cup water, 1/2 teaspoon salt and 1/4 teaspoon
pepper, mixed to a paste; then 1 tablespoon baking powder blended in

(3) 1 egg, lightly beaten; and 1/2 cup flour

(4) 1 egg white, 1 tablespoon cornstarch, 2 teaspoons sherry and 1
teaspoon soy sauce

(5) 1 egg yolk, 1-1/2 tablespoons cornstarch, 1-1/2 teaspoons sherry
1/2 teaspoon salt

From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive,

4 Servings

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