Crispy Whole Farm-Raised Striped Bass
- Yield 6 servings
This bass is fried up crispy and delicious.
- 3 whole striped bass (1 lb. each)
- 1 cup corn starach
- 10 cups canola or peanut oil
- 1 package cellophane noodles
- 8 cups water
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 -- lime
- 1 bunch green onion
- 1 cup spicy chili aioli
- 1 cup soy citrus juice
- 1 cup black bean sauce
- You should be able to get this fish very fresh due to the fact that it is farm-raised. Have your butcher dress it for you to fry. It needs to be gutted, scaled, gills removed, and trimmed of the side and dorsel fins. You can score the flesh of the fish to let it cook to the bone more evenly.
- Heat a large deep fryer to 350F. Dust the bass with cornstarch and salt and lower it carefully into the fryer. The fish will take about 10 minutes to cook through. Drain it to paper towels and season again with salt and cracked pepper.
- Bring the salted water to a boil. Add the glass noodles and turn the water off. Let the noodles steep until tender. Drain the noodles and season them with the chopped green onion, sesame oil, soy sauce, and lime juice.
- Place the noodles on three different serving plates. Place a crispy fish on the top of each noodle pile. Serve 1 fish per couple and give each person a small plate with the assorted dipping sauces.
Recipe reprinted with permission from A Life by the Sea by: Chef Dean James Max (Boca Raton, Fl., 2005).