Crispy Fried Fish Sticks

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1. 1
   Cut the flounder fillet into strips. Make a cut down the middle first, then cut along the edges to create larger pieces.
   ▶ ≈0:38
2. 2
   Pat the fish dry with paper towels and place in a bowl. Season with salt and black pepper; optionally add a splash of Shaoxing cooking wine.
   ▶ ≈1:27
3. 3
   Add egg white (reserving the yolk), then add 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch. Mix until combined.
   ▶ ≈2:20
4. 4
   Let the coated fish marinate for about 10 minutes.
   ▶ ≈3:33
5. 5
   Heat vegetable oil in a pot over high heat. When the oil reaches approximately 375°F (you'll see bubbles forming around a chopstick), it's ready for frying.
   ▶ ≈3:39
6. 6
   Carefully place the fish strips into the oil one by one, avoiding overcrowding. Fry until golden brown, which takes about a few minutes.
   ▶ ≈4:16
7. 7
   Remove the first batch with tongs or a slotted spoon and drain on paper towels.
   ▶ ≈4:38
8. 8
   Reheat the oil and fry the second batch of fish strips in the same manner.
   ▶ ≈5:04
9. 9
   Prepare the dipping sauce by mixing black pepper powder, salt, and chili powder; optionally add Sichuan peppercorn powder.
   ▶ ≈5:57
10. 10
    Plate the crispy fish sticks and serve with the dipping sauce.
    ▶ ≈6:45