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. :)
- Ready In:
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- 3 tablespoons ketchup
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1⁄2 teaspoon cornstarch
- 2 eggs
- 2 tablespoons flour (heaping)
- 1 cup panko breadcrumbs
- kosher salt & freshly ground black pepper, to taste
- 4 dover sole fillets (I ended up with about 3/4 pound/6 fillets for 4 people since they were sliced very thin)
- 3 tablespoons peanut oil (might need more, especially if you cook the fish in batches)
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 fingertips to make sure it adheres well.
- 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 (about 3-4 minutes on each side). 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 pan gets too dry while cooking.
- Drain the fish on paper towels briefly. Then serve the fish fillets with the sauce.
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I'm not really a fish lover but DH is, however I really did enjoy this, and Brian LOVED it, he wanted me to make it again the next day (and the day after that). So simple yet so pleasing. I made half the recipe (obviously should have made the whole thing), but I did make the full amount of sauce, I found that a good amount for two servings. I also baked the fish, which worked very well. Thank you LIG, excellent recipe, enjoyed for International Agents of QUEST, China leg.Reply
I LOVED this! The fish was crispy and the sauce was very good with the fish. I breaded the fish as directed, but elected to bake. It took about 12 minutes and turned out perfectly. The sauce is a little more on the sour side than sweet, but it was super easy to make. This recipe goes into the dinner rotation. Discovered during recipe collection for ZWT. :-)1Reply
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