Fish Filets Sauteed In Egg Recipe
Ingredients
| Flounder | 1 Pound | |
| Eggs | 2 | |
| Salt | 1/4 Teaspoon | |
| Cornstarch | 1 1/2 Tablespoon | |
| Oil | 2 Tablespoon | |
| 2 green onions, including tops, thinly sliced | ||
| Water chestnuts | 1/2 Cup (16 tbs), coarsely chopped | |
| 2 teaspoons sherry or lemon juice | ||
| Water | 1 1/2 Tablespoon | |
Directions
Cut fish into 1 1/2-inch squares.
Beat eggs in a bowl with salt.
Add cornstarch and beat well with a wire whisk.
Add fish to egg mixture, turning to coat fish thoroughly.
Heat oil in a large, heavy skillet.
Remove fish from egg mixture with a slotted spoon and saute fish, without stirring, until lightly browned.
Turn fish with a spatula and cook for 1 minute.
While fish is cooking, add onions, water chestnuts, sherry or lemon juice, water and salt to the leftover egg mixture.
Pour this mixture over fish, cover with lid, turn heat to medium and cook until egg is set and fish is tender.
Beat eggs in a bowl with salt.
Add cornstarch and beat well with a wire whisk.
Add fish to egg mixture, turning to coat fish thoroughly.
Heat oil in a large, heavy skillet.
Remove fish from egg mixture with a slotted spoon and saute fish, without stirring, until lightly browned.
Turn fish with a spatula and cook for 1 minute.
While fish is cooking, add onions, water chestnuts, sherry or lemon juice, water and salt to the leftover egg mixture.
Pour this mixture over fish, cover with lid, turn heat to medium and cook until egg is set and fish is tender.
Chef
