4 white fish strips
2 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1/4 teaspoon dried thyme
1 cup dry bread crumbs
1 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1 pinch ground cinnamon
1 (4 ounce) can mushrooms, drained
Place white fish strips in a medium bowl. To process, take the fish strips one at a time into a deep fryer; remove from the charcoal and place on paper towels. Fry the tuna and salmon strips about 3 minutes each. Drain and flame to desired doneness.
Heat oil in a large skillet over medium-high heat. Pour about half of the oil into the skillet. Lightly coat the fish strips with the cooking oil. Fry the tuna strips about 3 to 4 minutes each. Turn the tuna strips and salmon strips over, and continue cooking about 5 minutes onto each side.
Melt bread crumbs in a large bowl, and spread mixture on the fish strips. Fry the mushrooms in 2 tablespoons of the mushroom batter. Place a layer of the mushroom batter over the tuna strips, and roll up to seal. Fry the mushrooms and onion in 1/2 teaspoon of the hot vegetable oil, and sprinkle over the fish strips. Serve hot.