Ingredients Jump to Instructions ↓

  1. 1 tablespoon rice vinegar

  2. 1 tablespoon low sodium soy sauce

  3. 3 tablespoons ketchup

  4. 1 teaspoon sesame oil

  5. 1 tablespoon sugar

  6. 1/2 teaspoon cornstarch

  7. 1 egg

  8. 2 tablespoons flour

  9. 1 cup panko kosher salt & freshly ground black pepper, to taste

  10. 4 dover sole fillets (about 1 1/2 pound totoal weight)

  11. 3 tablespoons peanut oil

Instructions Jump to Ingredients ↑

  1. Make the Sauce:.

  2. 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.

  3. Prep the Fish:.

  4. Lightly beat the egg 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.

  5. Panfry:.

  6. 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).

  7. Drain the fish on paper towels briefly. Then serve the fish fillets with the sauce. ?


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