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Goldberg's Shrimp-style Toast

Fish and Seafood

Goldberg's Shrimp-style Toast
1/2 pound filet of flounder or sole, finely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1 Tablespoon cornstarch
4 water chestnuts, finely chopped
2 scallions, minced fine
1 large egg, beaten
6 slices stale bread, crusts trimmed
Oil for deep frying
1. Sprinkle the chopped fish with the salt, sugar, and cornstarch. Mix in the water chestnuts and scallions, then the beaten egg. If the mixture seems too wet to hold together, cover it well, and refrigerate for an hour or two.
2. Divide the mixture into six equal parts. Spead one part on one slice of bread, covering the tops completely. With a sharp knife, cut the slice of bread into four triangles. Repeat with the rest of the fish and bread. Refrigerate until ready to cook.
3. To fry, heat at least one half-inch of oil in a fry pan or wok to 375 degrees F. Carefully place some of the pieces of bread into the oil, fish side down. Do not crowd the oil. When the fish is lightly browned, which takes only a minute or two, turn the bread over with tongs, chopsticks, or a large spoon. Drain well ob paper towels, and repeat until all the pieces are fried. Serve immediately with Chinese mustard and/or duck sauce, as you like.

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