Fish Toast

• 5 pieces home-style sandwich bread, trimmed and cut in half to make 10 pieces approximately 3 1/2 inches long and 2 inches wide
• 10 pieces thin-sliced fish fillet (sole, flounder) cut into 3 1/2-by-2-inch pieces
• 10 pieces lean Smithfield ham, cut into 3 1/2-by-2-inch pieces
• 2 tablespoons rice or sherry wine
• Dash white pepper
• Dash sugar
• 2 scallions, minced
• 2 thin slices ginger
• 2 egg whites
• 2 heaping tablespoons flour
• 4 tablespoons vegetable oil

1. Marinate fish in mixture of wine, pepper, sugar, scallions and ginger for at least 30 minutes.
2. Drain and discard marinade.
3. Mix egg whites with flour to form thick paste.
4. Apply paste to both sides of fish.
5. Make sandwich by putting ham on one side of fish, bread on other and press lightly.
6. The toasts may be refrigerated at this point.
7. To cook, return to room temperature.
8. Heat 4 tablespoons of oil in large skillet.
9. Fry toasts first on bread side until brown; turn and fry on ham side until hot.
10. Drain on paper towels.

homestyle sandwich bread, thin, lean, rice, white pepper, sugar, scallions, thin slices ginger, egg whites, flour, vegetable oil

Taken from cooking.nytimes.com/recipes/3435 (may not work)