Guest Author - Kate Werdebaugh

5-7 oz cod fillet, skinned
Salt and freshly ground black pepper
4 chicken breast fillets, skinned
Plain flour for coating
1 egg, beaten
Dried breadcrumbs
Vegetable oil for deep-frying
Shredded lettuce, to garnish

Dipping Sauce
6 tablespoons mayonnaise
1 ½ tablespoons shoyu (available at Asian grocery stores)

Serves 4

To make sauce, mix together mayonnaise and shoyu. Set aside. Sprinkle the cod fillet with a pinch of salt and pepper.

Separate one chicken fillet along its natural divide into 2 pieces and cut the larger one crosswide into 4 pieces and the smaller one into 2 pieces. Slice the 2 thickest pieces horizontally in half to make 8 pieces of even thickness, about 1/4 inch. Repeat with the remaining 3 fillets. Make a deep slit horizontally in the center of each piece and stuff with small pieces of the seasoned cod.

Dust stuffed chicken with plain flour, dip into beaten egg, and roll in breadcrumbs and press gently to seal chicken with the breadcrumbs. Heat oil in a wok or deep frying pan to 170 degrees and deep fry the chicken pieces, a few at a time, for 5 -6 minutes until golden brown, turning frequently. Drain on a wire rack or absorbent kitchen paper. Make a bed of shredded lettuce on 4 individual plates. Arrange chicken on top.

Serve at once with the sauce.