CRISPY PAN FRIED FISH FILLETS (p. 224)
The closest recipe on the blog is for a Crispy Whole Fried Flounder. I had a package of sole fillets in the freezer and used about 8 oz. worth for this recipe (BF is away on business). You marinate the fillets in Shaoxing wine (I used dry sherry), salt, and white pepper. The recipe goes pretty fast, so julienne some scallions and slice some cilantro for later in the dish (divide it - half will go into the sauce and half will garnish). Also, mix up some more wine, light soy sauce (I ran out and used Maggi and Golden Mountain Seasoning with a dribble of dark soy), sugar, and hot water - for sauce heads, the cookbook doubles the amount used for the whole fish recipe (and I ended up using the full amount as written for my half recipe…I like my sauce!). Once you are ready to rumble, heat up about 1/4" of a neutral oil with a high smoke point in a large skillet, wok, or whatever pan you like to fry in on high. When cornstarch sizzles in the pan, you are good to go (~375F or so). Coat the drained fillets in cornstarch, shake off the excess and fry about 3 minutes a side (take the heat down to medium high for the second side), or until crispy and golden. Remove to drain on paper towels (not in the book, that’s just what I did). I also removed all but about a tablespoon of oil at this point, along with as much homeless cornstarch as was floating about. Keeping the heat at medium high, add half the cilantro and scallions. When fragrant, add the sauce and bring to a boil. Cut the heat, plate your fish, top with the remaining cilantro and scallions (I also added chile threads), and ladle your sauce over. Serve immediately.
This was very good, but I think I will use haddock or cod next time. Something a little thicker than sole that I can let get crispy for a bit longer in the oil. Otherwise, I thought this was great! The sauce is very savory, so have lots of white rice ready to go with it. I also made steamed broccoli.
