Batter-Fried Fish

• 2 egg whites
• 1/3 cup (75 mL) cornstarch
• 1/2 tsp (2 mL) paprika
• 1 lb (500 g) fish fillets, such as sole, haddock or tilapia
• 1/4 cup (50 mL) sweet rice flour
• Vegetable oil for frying

1. Preheat oil in deep fryer or wok to 350F (180C).
2. In a small bowl, using an electric mixer, beat egg whites until stiff but not dry.
3. Sift cornstarch and paprika over beaten egg whites.
4. With a rubber spatula, fold in.
5. Set aside.
6. Rinse fillets under cold running water and pat dry.
7. Dredge in sweet rice flour.
8. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
9. Deep-fry fish for 2 to 4 minutes on each side or until coating is crisp and the fish is fork-tender.
10. Drain on paper towels.
11. Variation: For a spicier coating, substitute a pinch of cayenne pepper for the paprika.

egg whites, cornstarch, paprika, sweet rice flour, vegetable oil

Taken from www.cookstr.com/recipes/batter-fried-fish (may not work)