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Ingredients
- vegetable oil for deep-frying
- 900g/2lb sole fillets, cut into
- 5 x 2.5cm/2 x 1cm pieces
- 2 egg whites, lightly beaten
- 3 tablespoons cornflour
- For the sauce
- 3 tablespoons vegetable oil
- 2 teaspoons caster sugar
- 125ml/4fl oz dry white wine
- 50ml/2fl oz rice wine
- 1 teaspoon salt
- 2 tablespoons cornflour
- 175ml/6fl oz fish stock
Instructions
- In a small deep heavy skillet or frying pan, heat the oil for deep-frying
over a medium heat. When the oil is hot, dip each piece of fish in the
egg whites, then dredge through the cornflour to coat thoroughly. - Deep-fry each piece of sole quickly to crisp the outside, about 1 minute
each. Remove from the oil with a slotted spoon and drain on kitchen
paper. Continue until all the sole is fried. - For the sauce, heat the oil in a wok over a medium heat. Add the sugar,
white wine, rice wine and salt, stirring all the time. - Blend the cornflour and stock together, add to the wok and stir until the
sauce thickens. Carefully put the sole pieces in the wok, and turn them a
few times to coat. Serve hot.
