Deep-fried fillets with egg whites
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fish fillets |
| 2 | tablespoons | Sherry |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| Cornstarch | ||
| 1 | Egg white | |
| 1 | tablespoon | Cornstarch |
| Oil for deep-frying | ||
Directions
1. Cut fish fillets crosswise in 1x1-½ 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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .