Title: WHOLE TROUT IN SWEET & SOUR SAUCE
Categories: Fish, Chinese
Yield: 4 servings
1 Trout, whole, with head
-- firm-fleshed
2 lg Eggs, beaten
3/4 c Cornstarch
1/2 c Flour
Oil, peanut, for deep
-- frying
Salt (to taste)
Pepper, white (to taste)
Sweet and Sour Sauce **
** See recipe for Sweet and Sour Sauce.
Split the fish down the back and remove the
backbone and entrails. Spread and sprinkle the fish
with salt, and pepper.
Spread the beaten egg on the fish and sprinkle
with cornstarch, then coat with flour. Pat to coat
securely.
Heat the oil to very hot and fry fish until
golden brown. Remove and let cool.
When ready to serve, put into hot oil to heat and
crisp the fish.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chefs The Wong Brothers, Trey Yuen
Restaurant, New Orleans
