Oriental Crisp Fried Fish Fillets
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||2 Tablespoon|
|Minced peeled ginger root||1 1⁄2 Tablespoon (Fresh)|
|Skinless flounder fillets/Orange roughy fillets||8 Ounce|
|Cornstarch||1 Cup (16 tbs) (For Dredging The Fish)|
|Water||1 1⁄3 Cup (21.33 tbs)|
In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish.
Pat the fish dry and season it with salt and pepper.
Have ready in separate shallow dishes