Almost Chinese Fried Fillets of Petrale Sole

Name: Almost Chinese Fried Fillets of Petrale Sole
Cuisine: France
Ingredients: Meyer or other lemon quarters; Meyer or other lemon quarters; 1 tablespoon chopped fresh Italian parsley leaves; 1 tablespoon chopped cilantro leaves; 2 scallions, finely chopped; ¼ cup unbleached all-purpose flour; ½ teaspoon grated lemon rind; 1 small garlic clove, finely chopped; 6 tablespoons unsaturated oil of your choice or unsalted butter for frying; 6 tablespoons unsaturated oil of your choice or unsalted butter for frying; Salt; Pepper from the mill; 1 tablespoon dry sherry; 3 tablespoons hoisin sauce; 3 tablespoons dark soy sauce; 1 recipe Pastella; 12 petrale sole or small other sole or flounder fillets; 12 petrale sole or small other sole or flounder fillets; 2 teaspoons peeled and grated fresh ginger

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Use several frying pans if needed.

Ingredients

3 tablespoons dark soy sauce
3 tablespoons hoisin sauce
1

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Mix the soy sauce, hoisin sauce, sherry, and ginger together. Brush the mixture over the fillets and let marinate for 30 minutes, covered with plastic wrap, at room temperature.

Prepare the pastella and flavor with the lemon rind, garlic, and scallions. Let stand for 30 minutes, then strain through a conical strainer.

Season the flour with salt and pepper.