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Suggest a better description1. 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 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. 4. Serve hot, with "Basic Pepper-Salt Mix" (see recipe). NOTE: Use the fillets of thick fish such as bass, halibut or pike. From
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 192 | ||
Calories from Fat: 60 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 67.2mg | 21 % | |
Sodium 86.7mg | 3 % | |
Potassium 415.1mg | 11 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4.2g | ||
Protein 23.4g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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