Instructions: 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 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.