French-Style Deep-Fired Fish Sticks With Tomato Catsup
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Ingredients
| Mackered fillets | 2 (about 480 g) |
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| Eggs | 2 |
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| Tomato (carved like flower) | 1 |
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| Parsley | 1 sprig |
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| Tomato catsup | 2 Tbsp |
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| Salt | 1/8 tsp |
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| Paste Ingredients: |
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| Flour | 100g |
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| Salt and pepper | 1/8 tsp each |
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| Beer | 1/2 cup |
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Seasonings
Method
| 1 | Clean and dry the fillets and cut into the shape of chopsticks. |
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| 2 | Break eggs and divide yolks from egg whites. |
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| 3 | Put flour with yolks in a beating bowl, put salt and pepper in, beat until bubbling, stir beer in and blend well. |
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| 4 | Beat egg whites and salt until bubbling. |
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| 5 | Heating oil, add salt and pepper to the fish sticks to mix for a while, coat half of them with egg whites and deep-fry in medium-heat boiling oil until light brown scoop out; then coat the remaining fish sticks with yolks paste and deep-fry until cooked. |
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| 6 | Place the two-colour fish sticks in a plate, garnish with tomato flower and parsley and dip in tomato catsup for eating. |
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