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Chinese Ginger Sole

Ingredients
  Sole fillets 4
  Egg yolks 3
  Beer 2 Teaspoon
  Cornstarch 6 Teaspoon
  Salt 1⁄2 Teaspoon
  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
  Ginger 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish

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