Serves: 5
Total Calories: 129

COATING-a:
cornstarch
COATING-b:
egg
flour
COATING-c:
3 tablespoons cornstarch
3 tablespoons flour
sherry
COATING-d:
1 egg
5 tablespoons flour
COATING-e:
4 tablespoons flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 tablespoon oil or lard

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.

Nutritional Facts:

Serves: 5
Total Calories: 129
Calories from Fat: 43

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Fish
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Basic Deep-Fried Fish, In Pieces: Coatings I
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Steamed Fishballs
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Stir-Fried Fish With Lily Buds
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