Fried fish with ginger sauce from Floyd's China by Keith Floyd

Name: Fried fish with ginger sauce from Floyd's China by Keith Floyd
Ingredients: 125 g/4½ oz plain flour, plus extra to coat the fish; a good pinch of sea salt vegetable oil, for deep-frying; 750 g/1 lb 10 oz whole red mullet, red snapper or sea bass, scaled, gutted and fins removed, but head and tail left on; 1 quantity Ginger sauce

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Slash the fish several times on both sides in a crisscross pattern. Mix the flour, salt and a dash of vegetable oil with enough cold water to make a smooth batter. Dredge the fish in some flour, sh...

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Ingredients

125 g/4½ oz plain flour, plus extra to coat the fish
a good pinch of sea salt vegetable oil, for deep-frying
750 g/1 lb 10 oz whole red mullet, red snapper or sea bass, scaled, gutted and fins removed, but head and tail left on
1 quantity Ginger sauce