Pan Fried Whiting With Soy And Vegetables Recipe
Ingredients
| All purpose flour | 2 Tablespoon | |
| Ground ginger | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 4 whiting or brook trout (about 1/2 pound each), dressed, with tails left on | ||
| 2 medium-sized onions, cut into thin wedges | ||
| 1 medium-sized head escarole, cut into 3-inch pieces | ||
| 2 medium-sized tomatoes, cut into 1/2-inch-thick wedges | ||
| Soy sauce | 1 Tablespoon (Salad oil) | |
| Lemon wedges | ||
Directions
1. In pie plate, mix flour, ginger, and salt; use to coat whiting.
2. In 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook whiting until golden on both sides and fish flakes easily when tested with a fork, about 10 minutes. Remove whiting to plate.
3. In same skillet over medium heat, in 1 tablespoon hot salad oil, cook onions until tender. Add escarole; cook until tender. Stir in tomatoes and soy sauce and return whiting to skillet; heat through.
2. In 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook whiting until golden on both sides and fish flakes easily when tested with a fork, about 10 minutes. Remove whiting to plate.
3. In same skillet over medium heat, in 1 tablespoon hot salad oil, cook onions until tender. Add escarole; cook until tender. Stir in tomatoes and soy sauce and return whiting to skillet; heat through.
Chef
