Ingredients
1 Lb. White Fish-cod, flounder-cut into thin strips
1/2 Cup Milk or Evaporated Milk
1 1/2 Cups Rice Flour
1 Cup Cornstarch
1 tsp. Baking Powder
As Needed Salt and Black Pepper to taste
As Needed Vegetable Oil for Deep Frying
As Needed Lettuce Leaves-bibb or romaine
As Needed Cooked Asian Rice
As Needed Thinly Cut Vegetables-carrots, cucumbers, onions
As Needed Fresh Cilantro Leaves
As Needed Sriracha Hot Sauce and Sweet Chile Sauce
Preparation
- Heat an 8” deep pot filled less than halfway with vegetable oil until 375 degrees. (Use deep fry thermometer).
- Soak the fish in a small bowl with the milk. Combine the rice flour, cornstarch , and baking powder in a bowl, mix well. Working only with a few fish strips at a time, remove from the milk and dredge in the flour mixture, coating each individually. Shake off excess flour.
- Place half of the coated fish in deep fry basket and gently lower into hot fry fat and cook for one minute or until golden brown. Drain on paper towels or paper plate, and season to taste with salt and pepper if necessary. Repeat procedure with other remaining fish. Serve in the lettuce leaves and garnish with the suggested accompaniments.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
