1 egg
2 c. water
3 c. flour
2 lbs. cod filets
Oil, very hot but not smoking

Stir egg, then add water, stirring. Stir in flour, leaving some small lumps. Cut filets into 1 inch wide strips and dip in batter. Set aside while oil heats (Japanese chefs use sesame oil) almost to smoking point. Fry about 1 minute until batter fluffs up and turns brown (if deep frying, fish will float when ready). Serve with plum sauce and Chinese mustard for dipping.