- ¼ pound thinly sliced fluke or red snapper
- ¼ cup corn starch
- 1 cup vegetable oil, for deep frying
- Green tea powder or cayenne pepper to taste
- Salt to taste
- Put thinly sliced fluke between two layers of Saran wraps and flatten with a rolling pin.
- Dredge both sides of fish slices in corn starch.
- Heat oil a deep fryer or pot to 325°F.
- Fry until fish chips are browned, about 2 minutes.
- Sprinkle with green tea powder and salt, or cayenne pepper and salt.