Sweet And Sour Panfried Sole

A williams-sonoma recipe that is quick, delicious and has an asian twist! I like to serve this with rice and a steamed veggie. This is a great method for any white fish, with or without the sauce. enjoy. :)

Steps

Make the sauce:.

Set a small saucepan over medium heat and stir together 1 / 4 cup water and the vinegar , soy sauce , ketchup , sesame oil , sugar and cornstarch.

Bring this to a simmer and cook , stirring , until the sauce thickens - about 1 minute.

Keep warm.

Prep the fish:.

Lightly beat the eggs in a shallow pie dish.

Spread the flour on one plate and the panko on another plate.

Season the flour with a pinch each of the salt and pepper.

Season the sole with a bit of salt on each side and then dip them first into the flour , then into the egg and finally the panko , coating each side evenly.

You may want to press the panko into the fish with your finger.

Panfry:.

Heat a large nonstick skillet over med.

-high to high heat until just hot and then add the oil.

Add the fish and fry , turning once , until golden brown on both sides.

Depending on how big your pan is / how many filets you have , you may need to fry the fish in batches.

Have the extra oil handy in case the .

Ingredients

rice vinegar, low sodium soy sauce, ketchup, sesame oil, sugar, cornstarch, eggs, flour, panko breadcrumbs, kosher salt & freshly ground black pepper, sole fillets, peanut oil