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Fish fillets in wine sauce

by Christina Julia

Fish fillets in wine sauce

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Serves: 3-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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.

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