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Seafood, Eggs Fish 6 Servings

INGREDIENTS

1/2 lb Fresh ahi fillet, 8-inch in
length
1 Spinach
4 Sheets sushi nori
Salt and pepper to taste
1 c Flour, plus extra flour for
dredging
2 Eggs
1 c Water
2 c Panko
Salad oil for deep frying

INSTRUCTIONS

From:    Judith Pirie <judith@ALOHA.NET>  Date:    Wed, 26 Jun 1996
15:58:48 -1000 Cut ahi into four 8 x 1 x  1-inch strips. Discard
spinach stems; wash and dry leaves. Line nori  sheets with half of the
spinach. Place a strip of ahi crosswise on  leaves, top with remaining
spinach. Roll and seal with water. Combine  the 1 cup flour, eggs, and
water to make a batter. Dredge rolls in  flour, batter, and then in
panko. Heat oil to 375 degree F; fry rolls  until evenly browned. Slice
each roll into 6 pieces. Place 2  tablespoons Wasabi-Ginger Butter
Sauce on 6 individual plates;  arrange 4 pieces ahi on each. Makes 6
servings.  Guest Demonstrators: Chefs Russell Siu and James Gillespie
of 3660 On  The Rise and Kakaako Kitchen.  EAT-L Digest 25 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 270
Calories From Fat: 192
Total Fat: 22.6g
Cholesterol: 67.6mg
Sodium: 150.2mg
Potassium: 194.9mg
Carbohydrates: 10.3g
Fiber: 3.5g
Sugar: <1g
Protein: 9.9g


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