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| Deep-Fried Fillets With Egg Whites Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 2
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Ingredients
1/2 lb fish fillets
2 tablespoon sherry
1/2 teaspoon salt
1 dash pepper
1 cornstarch
1 egg white
1 tablespoon cornstarch
1 oil for deep-frying
Cooking Directions:
1. Cut fish fillets crosswise in 1x1-1/2 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 "Basic Pepper-Salt Mix" (see recipe).
NOTE: Use the fillets of thick fish such as bass, halibut or pike.
From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
fish
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