Crispy Fish

Crispy Fish
By May Huang




Ingredients:
1. 1 lb grey sole fish filet (orange roughy, or tilapia)
2. 1 t salt
3. 2 T cooking wine
4. 1 T corn starch
5. ¼ t black pepper
6. 1 egg white, well beaten
7. 3-4 T canola oil
8. 2 clove of garlic, finely chopped
9. 2 stocks of green onion, white part only, stripped


Directions:
1. Cut the fish into 5 - 6 inch in length, 2 - 3 inch width, 1- 2 inch in height, and place the fish pieces to a container. Add the ingredients 2-5 to the fish container, and mix well with fish. Add the egg white to the fish, and mix well with the fish, and set the container aside for at least 30 minutes.
2. Use a non-stick fry pan, heat the oil with medium heat, and add the fish to the pan when the oil is hot enough but not smoke. Make sure the fish are laid one by one. Turn the fish around when the one side of fish is at light gold brown. The fish should be cooked about 5 minutes. Add the garlic to the pan when the other side of fish is almost ready (light gold brown). Transfer the fish to a serving plate. Repeat the above the steps to complete the remaining fish if you have uncooked fish. Place the green onion strips on the top of the fish for the garnishing. Serve the fish when it is warm.