Serves: 4
Total Calories: 288

2 large eggs, separated
4 (6- to 7-ounce) white fish fillets, such as snapper or rock cod, each about 3/4-inch thick
1/4 teaspoon salt, or to taste
1/2 cup vegetable oil
1/4 cup all-purpose flour

In a medium bowl, beat the egg whites with an electric mixer until stiff and shiny. Beat in the egg yolks on low speed just until blended. Set aside. Sprinkle the fish lightly with salt. Heat the oil in a medium skillet until hot. Dust the fish all over with flour and dip in the egg batter. Fry about 3 minutes per side or until golden brown on the outside and opaque but still moist inside. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 288
Calories from Fat: 253

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