Crispy Fish With Nuts
|Whole white fish||1 Small, cleaned and scaled|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Cornstarch||22 Milliliter (1 1/4 Tablespoon)|
|White pepper||1 Dash|
|Oil||5 Cup (80 tbs) (For Deep Frying)|
|Roasted nuts||60 Milliliter, or fried, slightly chopped (1/4 Cup)|
|Sugar||45 Milliliter (3 Tablespoons)|
|White vinegar||52 Milliliter (3 1/2 Tablespoon)|
|Catsup||37 Milliliter (2 1/2 Tablespoon)|
|Water||60 Milliliter (1/2 Cup)|
|Cornstarch slurry||1 Teaspoon (5 Milliliter)|
1. If using a whole fish, make 5-6 small diagonal incisions on each side. Coat fish or fillet with egg yolk.
2. Sprinkle evenly with salt, pepper and starch. Let stand for 30 minutes.
3. Deep-fry fish over medium-high heat until golden brown, turning occasionally. Remove and drain well.
4. While deep-frying, prepare sauce. Combine sauce ingredients in saucepan. Bring to a boil and cook until thickened. Set aside.