Ingredients
4 fish filets, cut into 3 inch pieces
2 eggs, separated
½ teaspoon salt or to taste
2 cups oil
3 T butter or margarine
1 medium onion, sliced
1 can diced tomatoes
Garlic salt to taste
Directions
Parboil fish. Reserve liquid. Beat egg whites until stiff. Add yolks
and salt. Mix gently. Dip paroiled fish pieces in egg batter and deep
fry in hot oil. Remove from oil and set aside to drain on a paper
towel. Saute onion and tomatoes in butter. When onion is tender, add to
simmering fish stock along with remaining egg. Stir to mix. Add fish
and season to taste with garlic salt.
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