Chinese Cloud Fish
Chefettes
ingredients
- 2 rainbow trout, 12-16 ounces
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon rice wine
- Canola oil, for frying
- 3 egg whites
- Cornstarch, for dredging
directions
- 1
1. Wash and dry the fish, remove gills. Drizzle vinegar or lemon juice on inside of fish and sprinkle with salt. Mix cornstarch and rice wine in a small bowl and set aside.
- 2
2. Heat wok and add oil. Bring to 325F. In a bowl, whisk egg whites with salt. Keep whisking until you get soft peaks. Forld in cornstarch and wine mixture and pour into shallow dish.
- 3
3. Dredge fish in egg mixture and then put into the oil and fry until golden brown. Baste often.
Source: Chefettes
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