| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Fish |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fish fillets |
| 2 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
|
|
Cornstarch |
| 1 |
|
Egg white |
| 1 |
tb |
Cornstarch |
|
|
Oil for deep-frying |
INSTRUCTIONS
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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”