Hsiang Ju Lin, Tsuifeng Lin

*109. Fried Fish

煎魚

Preparation info
  • Serves

    2 to 3

    persons
    • Difficulty

      Easy

Appears in
top 1000Chinese Gastronomy
Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

  • About

Method

Take little fish and clean them. Dip them lightly in flour, heads and all. Heat about ¼ pint (¾