Best Sweet And Sour Pan Fried Sea Bass Chef Cathy Whims Recipes

SWEET AND SOUR PAN-FRIED SEA BASS image

Categories Fish Fry

Yield 4 people

Number Of Ingredients 12

3 Tbsp dried cranberries
1/4 cup Sherry vinegar
4 sea bass fillets
Salt and ground black pepper
1/2 cup all-purpose flour
3/4 cup olive oil
1/2 cup thinly chopped shallots
1 clove garlic, finely chopped
Good pinch red pepper flakes
2 Tbsp pine nuts, lightly toasted
1/2 cup orange juice
2 Tbsp italian parsley leaves, coarsely chopped

Steps:

Place cranberries and vinegar in a small saucepan over medium-high heat. Once vinegar comes to a boil, remove from heat and set aside. Pat fillets dry and season with salt and pepper. Place flour in a shallow bowl and season with salt and pepper. Dredge fillets through flour and shake the excess off. Heat 1/2 cup olive oil in a large frying pan over medium heat. Once hot, fry fillets until golden brown, about 5 minutes. Flip and fry reverse side until golden, about 3 minutes more. Transfer fish to a plate and discard frying oil. Wipe frying pan and set over medium heat. Add 2 tablespoons of oil. Once hot, add shallots and sauté until translucent but not browned, about 3 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in pepper flakes, cranberry mixture, pine nuts and orange juice and cook until reduced by a third, about 5 minutes. Remove from heat, season with salt and whisk in remaining oil and parsley, To serve spoon sauce over fish and sprinkle with parsley.

Sweet and Sour Panfried Sole image

Provided by LifeIsGood

Categories Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
3 tablespoons ketchup
1 teaspoon sesame oil
1 tablespoon sugar
1/2 teaspoon cornstarch
2 eggs
2 tablespoons flour (heaping)
1 cup panko breadcrumbs
kosher salt & freshly ground black pepper, to taste
4 dover sole fillets (I ended up with about 3/4 pound/6 fillets for 4 people since they were sliced very thin)
3 tablespoons peanut oil (might need more, especially if you cook the fish in batches)

Steps:

Make the Sauce:.
Set a small saucepan over medium heat and stir together 1/4 cup water and the vinegar, soy sauce, ketchup, sesame oil, sugar and cornstarch. Bring this to a simmer and cook, stirring, until the sauce thickens - about 1 minute. Keep warm.
Prep the Fish:.
Lightly beat the eggs in a shallow pie dish. Spread the flour on one plate and the panko on another plate. Season the flour with a pinch each of the salt and pepper. Season the sole with a bit of salt on each side and then dip them first into the flour, then into the egg and finally the panko, coating each side evenly. You may want to press the panko into the fish with your fingertips to make sure it adheres well.
Panfry:.
Heat a large nonstick skillet over med.-high to high heat until just hot and then add the oil. Add the fish and fry, turning once, until golden brown on both sides (about 3-4 minutes on each side). Depending on how big your pan is/ how many filets you have, you may need to fry the fish in batches. Have the extra oil handy in case the pan gets too dry while cooking.
Drain the fish on paper towels briefly. Then serve the fish fillets with the sauce.

Nutrition Facts : Calories 396.7, Fat 18.3, SaturatedFat 3.7, Cholesterol 166.3, Sodium 974.4, Carbohydrate 29.2, Fiber 1.4, Sugar 7.5, Protein 27.8