Ingredients for Crispy Oriental Fish Fillets
- 1/4 cup soy sauce
- Chicken Stock
- White Wine Vinegar
- Fresh Ginger
- 2 tablespoons sugar
- Flounder Fillets
- 1/2 cup cornstarch
- 2 large eggs
- Salt to taste
- Fresh Breadcrumbs
- 2 tablespoons sesame seeds
- Vegetable Oil
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How to Make Crispy Oriental Fish Fillets
- In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, 2 tablespoons sugar, and black pepper to taste. Heat over low heat until sugar dissolves.
- Pat 1 pound of fish fillets (cod, tilapia, or your favorite) completely dry with paper towels. Season both sides with salt and pepper.
- Prepare three shallow dishes: one with 1/2 cup cornstarch, one with 2 large eggs lightly beaten with a pinch of salt, and one with 1 cup panko bread crumbs mixed with 2 tablespoons sesame seeds.
- Dredge each fish fillet in the cornstarch, shaking off excess. Dip into the egg mixture, letting excess drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
- Heat 1/4 inch of vegetable oil (about 2 tablespoons) in a large skillet over medium-high heat until shimmering. Fry fillets in batches (2 at a time) for 45 seconds to 1 minute per side, or until golden brown and cooked through. Reheat oil between batches. Transfer cooked fillets to a plate lined with paper towels to drain excess oil.
- Transfer the cooked fish fillets to serving plates. Bring the soy sauce mixture to a simmer, and spoon generously over the fish.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
16g
Fat
11g
Carbs
10g
