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Crispy Oriental Fish Fillets

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Ingredients

Adjust Servings:
1/4 cup soy sauce
1/4 cup chicken stock
2 tablespoons white wine vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 teaspoon sugar
4 (6 ounce) skinless flounder fillets or (6 ounce) orange roughy fillets
cornstarch for dredging the fish
2 large eggs
1/2 teaspoon salt
1 1/3 cups fresh breadcrumbs

Nutritional information

407.3
Calories
99g
Calories From Fat
11.1g
Total Fat
2.4 g
Saturated Fat
187.8mg
Cholesterol
1755.1mg
Sodium
31.2g
Carbs
2.9g
Dietary Fiber
4.1g
Sugars
43.9g
Protein
277g
Serving Size (g)
4
Serving Size

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Crispy Oriental Fish Fillets

Features:
    Cuisine:

    I originally rated this recipe with five stars because even though the sauce was much too salty, I thought I had made an error in the soy sauce measurement. After checking, I see that it was not an error on my part. The fish is crispy and delicious, but the sauce was salty to the point of pain. I spent about a half an hour adding ingredients to the sauce to dissipate the saltiness from too much soy sauce. I hope that Deborah will check the recipe and correct the amount of soy sauce used in the sauce.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Crispy Oriental Fish Fillets, Sauce can be used on grilled or steamed fish with excellent results., I originally rated this recipe with five stars because even though the sauce was much too salty, I thought I had made an error in the soy sauce measurement. After checking, I see that it was not an error on my part. The fish is crispy and delicious, but the sauce was salty to the point of pain. I spent about a half an hour adding ingredients to the sauce to dissipate the saltiness from too much soy sauce. I hope that Deborah will check the recipe and correct the amount of soy sauce used in the sauce., Sauce can be used on grilled or steamed fish with excellent results.


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    Steps

    1
    Done

    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.

    2
    Done

    Pat the Fish Dry and Season It With Salt and Pepper.

    3
    Done

    Have Ready in Separate Shallow Dishes the Cornstarch, the Eggs Beaten With the Salt, and the Bread Crumbs Combined With the Sesame Seeds.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    Transfer the Fillets to Plates, Bring the Soy Sauce Mixture to a Boil, and Spoon It Over the Fish.

    Avatar Of Daysi Dickerson

    Daysi Dickerson

    Spice sorceress infusing her dishes with exotic and bold flavors.

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