Sweet-and-Sour Panfried Sole
This crispy panko-crusted sole recipe brings together tender fillets coated in a crunchy layer of breadcrumbs, pan-fried to golden perfection. The dish is complemented by a savory and slightly tangy Asian-inspired sauce, elevating this seafood meal to a delightful balance of textures and flavors. Perfect for a delicious dinner that's simple yet impressive.
— Constant Cookbook
Ingredients
- 1/4 cup water
- 1 Tbs. rice vinegar
- 1 Tbs. soy sauce
- 3 Tbs. ketchup
- 1 tsp. Asian sesame oil
- 1 Tbs. sugar
- 1/2 tsp. cornstarch
- 1 egg
- 2 Tbs. all-purpose flour
- 1 cup panko or fine dried bread crumbs (see note above)
- Salt and freshly ground pepper, to taste
- 4 petrale or Dover sole fillets, about 1 1/2 lb. total
- 3 Tbs. corn or peanut oil
Instructions
- <b>Make the sauce</b>
- In a small saucepan over medium heat, combine the water, vinegar, soy sauce, ketchup, sesame oil, sugar and cornstarch. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 1 minute. Keep warm.
- <b>Prepare the fish </b>
- In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with a pinch <i>each</i> of salt and pepper. Just before frying, season the sole fillets with salt on both sides. Dip them first in the flour, then in the egg and finally in the panko, coating evenly each time and pressing the panko with your fingertips so it adheres.
- <b>Panfry the fish</b>
- Warm a large nonstick fry pan over high heat until just hot and add the corn oil. Add the fish and fry, turning once, until golden brown, 3 to 4 minutes on each side. Transfer the fillets to paper towels to drain briefly, then serve with the sauce. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
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