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Recipe by: jean-rene
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See below ingredients and instructions of the recipe
1 ea Trout, whole, with head Oil, peanut, for deep
-- firm-fleshed -- frying
2 lg Eggs, beaten Salt (to taste)
3/4 c Cornstarch Pepper, white (to taste)
1/2 c Flour Sweet and Sour Sauce **
** See recipe for Sweet and Sour Sauce.
Split the fish down the back and remove the backbone and
entrails. Spread and sprinkle the fish with salt, and pepper.
Spread the beaten egg on the fish and sprinkle with cornstarch,
then coat with flour. Pat to coat securely.
Heat the oil to very hot and fry fish until golden brown.
Remove and let cool.
When ready to serve, put into hot oil to heat and crisp the fish.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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