Basic Deep Fried Fish (Whole)

Directions

1. 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. 2. Cover fish with any of the coatings indicated below.
3. 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. 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.
5. 2. Dip fish in beated egg. Dredge in flour to coat.
6. 3. Coat fish with a paste made of 3 Tbsp. each of cornstarch and flour, and sherry to thin.
7. 4. Coat fish with a batter made of 1 egg, lightly beaten, and 5 Tbsp. flour.
8. 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.