Serves: 5

5 Whole fish
oil for deep frying
salt

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 in deep fryer (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 towels.
4. Serve hot with a soy sauce dip or other fish sauce.

COATINGS FOR DEEP-FRIED FISH (WHOLE):
- Dredge fish in cornstarch to coat.
- Dip fish in beaten egg. Dredge in flour to coat.
- Coat fish with a paste made of 3 tablespoons each of cornstarch and flour, and sherry to thin.
- Coat fish with a batter made of 1 egg, lightly beaten, and 5 tablespoons flour.
- Omit salt. Coat fish with a batter made as follows: combine 4 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon baking powder and 1 teaspoon salt then add 1 egg, lightly beaten, and 1 tablespoon oil or lard.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

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