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Chinese-Style Whole Fried Black Bass


Chef: Emeril Lagasse


Total Time: 25 min (Prep 10 min; Cook 15 min)

Level: Intermediate




Vegetable oil, for frying

1 (2-pound) black bass

1 cup rice flour

1 cup cornstarch

Salt and freshly ground black pepper

1/4 cup Essence, recipe follows

2 teaspoons five-spice powder

4 bunches spring garlic, sliced

4 small heads baby bok choy, split

1 teaspoon sesame oil

2 tablespoons rice wine vinegar

Garlic chili sauce, store bought




Preheat the oil to 360 to 375 degrees F in a deep-fryer or Dutch oven.


Cut 4 or 5 (2-inch) slits into the skin of the bass. In a large bowl, combine the rice flour, cornstarch, salt, pepper, Essence and five-spice powder. Season the fish with salt and pepper and dredge in the flour mixture. Drop into the hot oil and fry for 8 to 10 minutes until the fish is golden brown and cooked through.


Heat a large wok and add vegetable oil. When the oil is hot, add the spring garlic and bok choy. Cook for 4 to 5 minutes. Toss vegetables with the sesame oil and the rice wine vinegar.


Serve the fish on top of the sauteed vegetables with the garlic chili sauce on the side.


Emeril's ESSENCE Creole Seasoning:


2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.


Yield: 2/3 cup

Chinese-Style Whole Fried Black Bass