Chinese Ginger Sole
|Dried bread crumbs||1 Cup (16 tbs)|
|Vegetable oil||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Peanut oil||4 Teaspoon|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Catsup||2 1⁄2 Teaspoon|
Wash fillets, pat dry.
Beat together egg yolks, beer, 5 tablespoons of the cornstarch, and salt.
Dip fish in egg mixture, then in bread crumbs, coating thoroughly.
Heat vegetable oil to 375° and fry fillets until browned on both sides.
Keep fish hot in oven.
Mix remaining cornstarch with water and combine in a saucepan with peanut oil, vinegar, chicken stock, sugar, catsup, ginger, salt and pepper.
Cook over low heat, stirring constantly, until thickened.
Pour over fish.