Turreted Fried Fish

Name: Turreted Fried Fish (Kuo t’ieh yü p’ai)
Cuisine: Chinese
Ingredients: ¾ pound fresh firm white fish fillets (sea bass or yellow pike); ¾ pound fresh firm white fish fillets (sea bass or yellow pike); ¾ pound fresh firm white fish fillets (sea bass or yellow pike); 8 slices white bread; 16 slices ham (1-½” by 2”); ½ tablespoon cornstarch; ½ tablespoon wine; ½ teaspoon salt; 6 cups oil; 1 tablespoon catsup; 1 teaspoon flavored pepper salt; ½ tablespoon black sesame seeds; 1 tablespoon parsley leaf; 2 tablespoon cold water; 4 tablespoons flour; 2 tablespoons cornstarch; 1 egg

Kuo t’ieh yü p’ai

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

¾ pound fresh firm white fish fillets (sea bass or yellow pike)
8 slices white bread
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Asia
Taiwan
Starter

Method

After removing the skin and bones, cut the fish diagonally into 16 slices 1-½ inches wide by 2 inches long by ¼ inch thick. Place in a large bowl and mix with the marinade. Soak for 10 minutes. Mix carefully several times.
Remove the hard crust from each slice of bread. Then cut into 1-½ inches wide by 2 inches long pieces.
Make the flour batter with