WHITEFISH RECIPES

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BEER BATTERED WHITEFISH (05/24/93) (1:53)

1 EGG WHITE
3/4 C. BEER
1/3 C. WATER
2 T. OIL
1-1/4 C. FLOUR
1/4 T. WHITE PEPPER
1/8 T. SALT
1/8 T. BAKING SODA
1/8 T. CURRY POWDER
COOKING OIL FOR DEEP FRYING
1-1/2 TO 2 LBS WHITEFISH

          COMBINE FIRST 4 INGREDIENTS.  MIX DRY INGREDIENTS
TOGETHER AND ADD TO BEER MIXTURE.  BEAT WITH WIRE WHISK UNTIL
SMOOTH.  HEAT 2 INCHES COOKING OIL TO 375 DEGREES.  DRY FISH WITH
PAPER TOWELS.  DIP INTO BATTER AND FRY 2 MINUTES ON EACH SIDE. 
KEEP WARM IN 300 DEGREE OVEN WHILE FRYING.  SERVES 4.
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LEMON FISH (10/24/94) (21:08)

INGREDIENTS:

1/2     TSP     ITALIAN HERB SEASONING
1/4     CUP     LEMON JUICE
8       OZ      MILD WHITE FISH

DIRECTIONS:
COMBINE HERB SEASONING AND LEMON JUICE IN A SAUCEPAN AND BRING TO
A BOIL. LOWER HEAT TO SIMMER, ADD FISH AND COOK 5-8 MINUTES. DO NOT 
OVERCOOK.
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STUFFED WHITEFISH

1 3 POUND DRESSED WHITEFISH
1/4 CUP CHOPPED ONION
3 TABLESPOONS CHOPPED GREEN PEPPER
1 TABLESPOON BUTTER
1 12 OUNCE CAN WHOLE KERNEL CORN, DRAINED
1 CUP SOFT BREAD CRUMBS
2 TABLESPOONS CHOPPED CANNED PIMIENTO
1/8 TEASPOON DRIED THYME, CRUSHED
2 TABLESPOONS SALAD OIL

SPRINKLE INSIDE OF FISH WITH SALT.  PLACE IN WELL GREASED SHALLOW PAN.  
COOK ONION AND PEPPER IN BUTTER.  STIR IN NEXT 4 INGREDIENTS AND 1/2 
TEASPOON SALT.  STUFF FISH LOOSELY.  BRUSH WITH OIL, COVER WITH FOIL.  
BAKE AT 350 DEGREES 45 TO 60 MINUTES.  SERVES 6. 
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WHITE FISH FILETS IN BEAN SAUCE (05/21/93) (0:34)

COOK THIS DISH QUICKLY SO FISH WILL BE FLAKY AND TENDER.

1/2 LB FISH FILETS (SOFT FLESH FISH LIKE SOLE)
1/2 C DRY SHERRY
1 T SUGAR
1/2 T THIN SOY SAUCE
1/2 T FRESH GINGER, MINCED
1 T CLOUD EAR BLACK FUNGUS (OR WATER CHESTNUTS)
2/3 C CHICKEN STOCK
1/2 T SZECHUAN SOYBEAN PASTE
1 T CORNSTARCH PASTE (APPROX)
1/2 T SESAME OIL

PREPARATION:  WASH AND SOAK CLOUD EAR FUNGUS FOR ABOUT 30 MINUTES OR
UNTIL SOFT; DRAIN.  SLICE FISH FILETS INTO 2" SQUARES; MARINATE IN
SHERRY, SUGAR AND SOY SAUCE FOR 15 MINUTES.  MIX STOCK AND SOYBEAN
PASTE; ADD IN HALF THE MARINADE WHEN FISH IS REMOVED.

COOKING:  HEAT WOK TO HIGH.  ADD STOCK MIXTURE; WHEN IT COMES TO SLOW
BOIL, ADD GINGER AND CLOUD EAR FUNGUS; COOK FUNGUS FOR ABOUT 1 MINUTE.
DRIBBLE IN CORNSTARCH PASTE; KEEP STIRRING AS YOU DO; SAUCE SHOULD
ATTAIN A MEDIUM CONSISTENCY.  ALLOW SAUCE TO COOK FOR ANOTHER MINUTE.
REDUCE HEAT TO MEDIUM, THEN INTRODUCE FISH PIECES.  POACH FOR ABOUT 1
MINUTE OR UNTIL FLAKY AND MILKY WHITE.  AVOID OVERCOOKING.  STIR IN
SESAME OIL.  SERVE.

VARIATION:  USE THINLY SLICED WATER CHESTNUTS IN PLACE OF CLOUD EAR
BLACK FUNGUS; GARNISH WITH MINCED GREEN ONION.
                
SERVES 4
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WHITE FISH PIECES IN SOUP (05-11-93) (2:33)

REFRESHING TO THE PALATE, VERY TASTY AND FILLING.
                
1/2 LB FISH FILLET (E.G. SOLE, SNAPPER, BUTTERFISH)
4 C CHICKEN STOCK
1 C BEAN THREAD NOODLES (OR VERMICELLI), SOAKED
1 MEDIUM CUCUMBER
1 SLICE GINGER ROOT
1 PINCH SUGAR
2 T CORNSTARCH PASTE
CHINESE PARSLEY LEAVES
                
PREPARATION:  PEEL CUCUMBER; SLICE IN HALF LENGTHWISE; SLICE THINLY
CROSS-WISE.  OR, USE FANCY VEGETABLE CUTTER TO MAKE ANIMAL FIGURES.
CUT FISH INTO DOLLAR-SIZE PIECES; BLANCH IN BOILING VINEGAR WATER
FOR 15 SECONDS, DRAIN. WASH CHINESE PARSLEY; REMOVE STEMS.

COOK SOUP:  COMBINE STOCK & GINGER ROOT IN SAUCE PAN; BRING TO JUST
UNDER BOIL.  REMOVE GINGER SLICE.  ADD NOODLES, SUGAR & CORNSTARCH
PASTE; STIR. ADD FISH & CUCUMBER.  COOK AT HIGH SIMMER UNTIL FISH IS
DONE:  3-5 MINUTES. DON'T ALLOW BROTH TO BOIL; YOU WANT IT TO REMAIN
CLEAR.  REMOVE TO COVERED SERVING BOWL; GARNISH WITH PARSLEY LEAVES;
SERVE.
                
SERVES 4
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