Yield: 4 Servings
|8 ounces||Whitebait Or Other Very Tiny Whole Fish|
|3 \N||Egg Whites|
|1 tablespoon||White Sesame Seeds, Finely Ground|
|1½ teaspoon||Chili Powder|
|\N \N||Oil For Deep-Frying|
|2 tablespoons||Sesame Oil|
Wash the fish and dry thoroughly. Beat the egg whites, then blend in the salt, ground sesame seeds and chili powder.
Heat the oil to moderately hot. Dip the fish into the egg white mixture, then drop into the hot oil and deep-fry until golden brown and crisp. Lift out with a spoon and drain well on paper towels. (The fish can be stored, when cool, in an airtight container.) Just before serving, heat the sesame oil in a wide skillet to very hot. Add the fish and fry, stirring frequently, until heated through and crisp. Serve at once.
From Asia The Beautiful Cookbook. Typed by Syd Bigger.