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Spicy Fried Fish With Mushroom Sauce Recipe
|Flour||1 Cup (16 tbs)|
|Beer||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
|Sole fillets||6 , cut in half|
|Oil||1 Cup (16 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Chopped preserved ginger||4 Tablespoon|
|Powdered ginger||1 Teaspoon|
|Sliced scallions||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped parsley||3 Tablespoon|
Calories 389 Calories from Fat 233
% Daily Value*
Total Fat 26 g40.5%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol 46.3 mg15.4%
Sodium 484.4 mg20.2%
Total Carbohydrates 26 g8.8%
Dietary Fiber 0.96 g3.9%
Sugars 11.1 g
Protein 12 g24.3%
Vitamin A 9.5% Vitamin C 11.6%
Calcium 2.9% Iron 5.2%
*Based on a 2000 Calorie diet
Drain and chop.
Sift the flour and salt into a bowl; mix in the beer and olive oil until smooth.
Dip the fish in it and coat heavily.
Heat the oil in a skillet and fry the fish in it until well browned on both sides.
In a saucepan, combine the vinegar, soy sauce, sugar, preserved and powdered ginger, and the scallions.
Bring to a boil and cook over, low heat 5 minutes.
Mix the cornstarch and water together; stir into the sauce until thickened.
Pour over the fish.
Sprinkle with parsley and serve.