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Deep-Fried Fillets With Egg Whites |
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Serves: 2
Print this Recipe
1/2 pound fish fillets
2 tablespoons sherry
1/2 teaspoon salt
Dash pepper
Cornstarch
1 egg white
1 tablespoon cornstarch
Oil for deep-frying
1. Cut fish fillets crosswise in 1- by 1 1/2-inch strips. Sprinkle first with sherry, then with salt and pepper. Dredge lightly in cornstarch.
2. Beat egg white and remaining cornstarch until stiff but not dry. Dip fish strips in mixture.
3. Heat oil. Add fish, a few pieces at a time, and deep-fry until pale golden. Drain on paper toweling.
4. Serve hot, with a pepper-salt mix (see Seasonings and Sauces, Basic Pepper-Salt Mix).
NOTE: Use the fillets of thick fish such as bass, halibut or pike.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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