Fish Toast

Name: Fish Toast
Ingredients: 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

11 ingredients

10 steps

Ingredients

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

Directions

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.