Recipe - Deep-Fried Fillets With Egg Whites

One half pound Fish fillets
2 tablespoon Sherry
One half teaspoon Salt
1 ds Pepper
Cornstarch
1 Egg white
1 tablespoon Cornstarch
Oil for deepfrying

1. Cut fish fillets crosswise in 1x1One half 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 deepfry until pale
golden. Drain on paper toweling.

4. Serve hot, with "Basic PepperSalt Mix" (see recipe).

NOTE: Use the fillets of thick fish such as bass, halibut or pike.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.