Deep Fried Fillets With Egg Whites
|Fish fillets||1⁄2 Pound|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
1. Cut fish fillets crosswise in 1- by 1 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.