Crispy Oriental Fish Fillets

---

Sauce can be used on grilled or steamed fish with excellent results.

---

Steps

---

In a small saucepan combine the soy sauce , the vinegar , the gingerroot , the sugar , and pepper to taste and heat the mixture over low heat while preparing the fish.

---

Pat the fish dry and season it with salt and pepper.

---

Have ready in separate shallow dishes the cornstarch , the eggs beaten with the salt , and the bread crumbs combined with the sesame seeds.

---

Dredge each fillet in the cornstarch , coating it thoroughly and shaking off the excess , dip it in the egg mixture , letting the excess drip off , and dredge it in the bread crumb mixture , pressing the mixture to help it adhere.

---

In a skillet heat 1 / 4 inch of the oil over moderately high heat until it just begins to smoke , in it fry the fillets , 2 at a time , reheating the oil between batches , for 45 seconds to 1 minute on each side , or until they are golden brown , and transfer them to paper towels to drain.

---

Transfer the fillets to plates , bring the soy sauce mixture to a boil , and spoon it over the fish.

---

Ingredients

---

soy sauce, chicken stock, white wine vinegar, fresh ginger, sugar, flounder fillets, cornstarch, eggs, salt, fresh breadcrumbs, sesame seeds, vegetable oil