Categories: Yield: 1 Servings Strips of salt Hake 2 tb Flour 1 Egg; separated 1/3 c Hot milk Hot lard Cut fish into finger-sized strips and soak overnight in the ice box. In the morning, drain and dry. Mix flour, egg yolk and milk, beating well to remove all lumps. Add frothy-beaten egg white. Dip fish in batter, one piece at a time, and fry at once in hot fat to cover. Cook till golden brown; drain well before serving.