Support our Sponsor. Prepare fish as directed below. Pat dry with paper towels, sprinkle lightly with salt, and set aside.
Pat fish dry again and dust liberally with cornstarch, rubbing it into cuts in sides.
F. Carefully add fish to oil, placing it on its side. Ladle oil over any exposed part of fish. Fry fish on both sides, turning once with slotted spoons or Chinese wire skimmer, until a skewer easily penetrates thickest part. Lift fish out of oil and let drain over pan, then transfer to warm serving platter. Turn off heat under frying oil, allow to cool, and reserve for frying fish another time.