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Add a photoServings: 2
Ingredients
- 1/2 lb Fish fillets
- 2 Tbsp. Sherry
- 1/2 tsp Salt
- 1 dsh Pepper Cornstarch
- 1 x Egg white
- 1 Tbsp. Cornstarch Oil for deep-frying
Directions
- 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 till stiff but not dry. Dip fish strips in mix.
- 3. Heat oil. Add in fish, a few pcs at a time, and deep-fry till pale golden brown. Drain on paper toweling.
- 4. Serve warm, with "Basic Pepper-Salt Mix" (see recipe).
- NOTE: Use the fillets of thick fish such as bass, halibut or possibly pike.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 2 servings | |
| Calories 136 | |
| Calories from Fat 25 | 18% |
| Total Fat 2.73g | 3% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 678mg | 28% |
| Potassium 398mg | 11% |
| Total Carbs 2.02g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.15g | 1% |
| Protein 20.45g | 33% |
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