“From my handwritten collection of recipes 1960's.”
READY IN:
20mins
SERVES:
4
YIELD:
1 platter fish
UNITS:
US

Ingredients Nutrition

  • 34 lb white meat fish fillet
  • 2 eggs
  • 3 tablespoons flour
  • salt and pepper
  • 3 -4 tablespoons sesame oil
  • Vinegar-Soy Sauce
  • 4 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 2 teaspoons lemon juice

Directions

  1. Slice fish into 1 1/2" pieces; wipe off with paper towel and sprinkle with a little salt and pepper.
  2. Break eggs in bowl. Add a little salt and beat lightly to avoid forming bubbles.
  3. Dredge fish with flour and shake off excess. Coat with beaten eggs.
  4. Heat sesame oil in skillet and fry fish until light brown.
  5. Serve hot on plate with Vinegar-Soy Sauce.
  6. To make sauce: Mix soy sauce, vinegar and lemon juice together. Just before serving, sprinkle with 1 teaspoons finely chopped pine nuts.
  7. Note: You can prepare small fish this way also. Butterfly cut them and remove bones.

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