Basic Deep Fried Fish (In Pieces) Recipe

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   ["1.", "Bone fish, discarding the head, and cut crosswise in 1-1/2 to 2-inch sections, or possibly in 3/4-inch cubes.", "2.", "Wash fish; then dry well with paper toweling.", "(When using thick fillets or possibly fish steaks, score the skin of each with crisscross gashes.)", "Season lightly with salt and a dash of pepper.", "3.", "Cover with any of the coatings indicated below.", "4.", "Heat oil for deep-frying.", "Add in fish sections and deep-fry till golden brown.", "Drain on paper toweling.", "5.", "Serve with a sweet-and-pungent sauce or possibly with any dip or possibly sauce for deep-fried fish (see recipe for a ""Sweet-and-Pungent Sauce"

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