Chinese Ginger Sole Recipe
Ingredients
| 4 fillets of sole | ||
| Egg yolks | 3 | |
| Beer | 2 Teaspoon | |
| Cornstarch | 6 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Bread crumbs | 1 Cup (16 tbs), dried | |
| Vegetable oil | ||
| Water | 1/4 Cup (16 tbs) | |
| Peanut oil | 4 Teaspoon | |
| Cider vinegar | 1/3 Cup (16 tbs) | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 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.
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.
Chef
