Dry-Fried Yellow Croaker/or other whole fish
Ingredients
1 whole yellow croaker about 2 lb (1 kg) (or similar fish) 2 tsp. salt, or to taste
(we never use coraker coz we don't like it... white/silver pomfret is in my family.)
2 tsp. rice wine (best use "shao xing cooking wine". it's yellowish liquid.)
4 tsp. tapioca/cornstarch (tapioca flour makes meats/fish more crispy.)
1 tsp. light soy sauce
enough vegetable oil for deep-frying
1 egg
to serve:
some spiced pepper-salt (mix enough salt and fine white pepper powder together.) be careful not to make it too salty!
chopped green onions, and chiles

Preparation
Draw, scale and wash the fish. Make 3.5 diagonal slashes on each side. Rub the rice wine and soy sauce on the sides and let marinate about 15 minutes.
Mix the egg, salt, and cornflour into a paste and coat the fish.
Heat the oil in a wok to 350oF(180oC). Deep-fry the fish until the coating hardens. Remove and drain. Reheat the oil to 400oF(205oC), and deep-fry the fish until brown. Remove, drain well. Sprinkle some pepper salt (not too much) on a serving plate. Add the fish then sprinkle some more pepper-salt. Only add chopped spring onions and chopped chilies on top of the fish.