---------- Recipe via Meal-Master (tm) v8.02
  
       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
  
 -----

Plain Text Version of This Recipe for Printing or Saving