Sweet and Sour Whole Fish

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Sweet and Sour Whole Fish Marion’s Chinese Cooking Course Recipe #15

Sweet and Sour Whole Fish
Sweet and Sour Whole Fish is the third recipe in session six of Marion’s Chinese cooking course.

  • 1 ½ – 2 pound Whole Fish*, head and tail left on
  • ½ cup Cornstarch
  • Oil for deep-frying
  • Sweet and Sour Sauce (recipe to follow)

Do Ahead:
Clean fish and dry with paper towels. Make 3 diagonal slashes along either side of the fish. Dredge with cornstarch, making sure it gets inside slashes. Shake off excess.
To Cook:
Deep fry in oil until each side is brown and crispy. Remove from oil and drain on paper towels. Place on warm platter. Pour Sweet and sour sauce over entire fish before serving.

*Any firm fleshed whole fish could be used. E.g. Red Snapper, Rock Cod, Sea Bass, Ocean Perch.

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About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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