Pan Fried Whiting With Soy And Vegetables Recipe
Ingredients
2 tablespoons all-purpose flour
1/4 teaspoon ground ginger
1/4 teaspoon salt
4 whiting or brook trout (about 1/2 pound each), dressed, with tails left on
Salad oil
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
1 tablespoon soy sauce
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.
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