Instructions: 1. Have fish cleaned and scaled, but left whole. Wash; then dry well with paper toweling. Score on each side with 3 diagonal slashes. Rub lightly with salt.

2. Cover fish with any of the coatings indicated below.

3. Heat oil. (Use enough to cover fish completely.) Add fish and deep-fry until done, 8 to 15 minutes, depending on size. (Allow about 1 minute on each side over high heat, about 4 minutes on each side over medium heat, and about 1 minute on each side over high heat again.) Drain on paper toweling.

4. Serve hot with a "Sweet-and-Pungent Sauce" or a "Five Willow Sauce", a soy sauce dip or "Basic Pepper-Salt Mix" (see recipes). COATINGS FOR DEEP-FRIED FISH (WHOLE):
1. Dredge fish in cornstarch to coat.

2. Dip fish in beated egg. Dredge in flour to coat.

3. Coat fish with a paste made of 3 tablespoons each of cornstarch and flour, and sherry to thin.

4. Coat fish with a batter made of 1 egg, lightly beaten, and 5 tablespoons flour.

5. Omit salt. Coat fish with a batter made as follows: combine 4 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon baking powder and 1 teaspoon salt; then add 1 egg, lightly beaten, and 1 tablespoon oil or lard.

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