Thread: Chinese style whole fish?

I went to a fancy chinese buffet ( not one of dem slop troughs out in the boonies) in Charlotte last nite and they had whole tilapia. They were tasty. I was wondering how dem people cook whole fish like that? They seem to be fried but didnt have a breading of sum sort on them I would like to cook bream, crappies, and spots like that

well there recipe is easy

1. 5 day old rough fish
2. dont scale,gut or behead
3. leave in a warm refrigerator till ready too cook
4. just toss the whole thing in the dirty fryer, the crumbs in the bottom will coat the fish and the flavor of 20,000 eggrolls will give it seasoning
5. fry till all germs are killed
6. serve with plenty of alcohol and fortune cookies

almost same recipe as peking duck which is to leave out in sun for 2 months then serve

Lol

Thanks, AmileGrace! Whiskerwhipper, I dont know what to tell you.

Growing up in the country ,my Gramma would fix small carp for us kids. She would scale the carp and place it on a wooden shingle. She would then cover it with fresh cow sheet and bake it..Then she would throw away the carp and we would eat the cow sheet..:D