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Recipe: Crisp Fired Fish Fillets Oriental
Similar Categories: Crisp, Fired, Fish, Fillets, Oriental
1/3 cup soy sauce
2 tablespoons white-wine vinegar
1 1/2 tablespoons minced peeled fresh gingerroot
1 teaspoon sugar
four 6- to 8-ounce skinless flounder or orange roughy fillets
cornstarch for dredging the fish
2 large eggs
1/2 teaspoon salt
1 1/3 cups fresh bread crumbs
1/4 cup sesame seeds
vegetable oil for frying the fish
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 the
cornstarch, the eggs beaten with the salt, and the bread crumbs
combined with the sesame seeds. Dredge each fillet in the cornstarch,
coating it thoroughly and shaking off the excess, dip it in the egg
mixture, letting the excess drip off, and dredge it in the bread
crumb mixture, pressing the mixture to help it adhere.
In a skillet large enough to hold 2 of the fillets comfortably heat
1/4 inch of the oil over moderately high heat until it just begins to
smoke, in it fry the fillets, 2 at a time, reheating the oil between
batches, for 45 seconds to 1 minute on each side, or until they are
golden brown, and transfer them to paper towels to drain. Transfer
the fillets to 4 heated plates, bring the soy sauce mixture to a
boil, and spoon it over the fish.
Serves 4.
2 tablespoons white-wine vinegar
1 1/2 tablespoons minced peeled fresh gingerroot
1 teaspoon sugar
four 6- to 8-ounce skinless flounder or orange roughy fillets
cornstarch for dredging the fish
2 large eggs
1/2 teaspoon salt
1 1/3 cups fresh bread crumbs
1/4 cup sesame seeds
vegetable oil for frying the fish
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 the
cornstarch, the eggs beaten with the salt, and the bread crumbs
combined with the sesame seeds. Dredge each fillet in the cornstarch,
coating it thoroughly and shaking off the excess, dip it in the egg
mixture, letting the excess drip off, and dredge it in the bread
crumb mixture, pressing the mixture to help it adhere.
In a skillet large enough to hold 2 of the fillets comfortably heat
1/4 inch of the oil over moderately high heat until it just begins to
smoke, in it fry the fillets, 2 at a time, reheating the oil between
batches, for 45 seconds to 1 minute on each side, or until they are
golden brown, and transfer them to paper towels to drain. Transfer
the fillets to 4 heated plates, bring the soy sauce mixture to a
boil, and spoon it over the fish.
Serves 4.
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