Fish fillets in wine sauce is a delightful dish that combines crispy deep-fried fish with a flavorful and aromatic wine sauce. This recipe features sole fillets that are coated in egg whites and cornflour, creating a crispy outer layer when deep-fried. The sauce, made with white wine, rice wine, and fish stock, adds a savory and tangy element to the dish. Serve this fish fillet in wine sauce hot, allowing the tender fish and flavorful sauce to create a delicious combination of textures and flavors.
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
PREPARATIONS:
- In a small deep heavy skillet or frying pan, heat vegetable oil for deep-frying over medium heat.
- Dip each piece of fish in the lightly beaten egg whites, then dredge through the cornflour to coat thoroughly.
- Deep-fry each piece of sole quickly until the outside is crisp, about 1 minute per piece. Remove from the oil with a slotted spoon and drain on kitchen paper. Repeat until all the sole is fried.
- For the sauce, heat vegetable oil in a wok over medium heat. Add caster sugar, white wine, rice wine, and salt, stirring constantly.
- In a separate bowl, blend cornflour and fish stock together. Add the mixture to the wok and stir until the sauce thickens.
- Carefully add the fried sole pieces to the wok and turn them a few times to coat them in the sauce.
- Serve the fish fillets in wine sauce hot.
YIELD:
- Serves 3-4
SPECIAL INSTRUCTIONS:
- Serve the fish fillets in wine sauce immediately to enjoy the crispy texture of the fish and the flavors of the sauce.
- Be cautious when deep-frying the fish to avoid overcooking or burning.
- Adjust the salt and sugar in the sauce according to your taste preferences.
- Ensure that the fish fillets are thoroughly coated with the cornflour for a crispy exterior.
TIPS:
- Garnish the fish fillets in wine sauce with chopped fresh herbs such as parsley or chives for added freshness and visual appeal.
- Serve the dish with steamed vegetables or a side of rice for a complete and satisfying meal.
- Experiment with different types of fish fillets according to your preference and availability.
- Serve the dish with a chilled glass of white wine to complement the flavors of the sauce.
In conclusion, fish fillets in wine sauce is a delicious and satisfying dish that combines crispy deep-fried fish with a flavorful wine sauce. The tender sole fillets are coated in egg whites and cornflour, creating a crispy outer layer when deep-fried. The sauce, made with white wine, rice wine, and fish stock, adds a savory and tangy element to the dish.
To prepare this dish, dip the fish fillets in beaten egg whites and coat them thoroughly with cornflour before deep-frying until crispy. In a separate wok, combine vegetable oil, caster sugar, white wine, rice wine, salt, cornflour, and fish stock to create a thickened sauce. Add the fried fish fillets to the sauce and turn them to coat.
Serve the fish fillets in wine sauce hot, allowing the crispy texture of the fish and the flavorful sauce to create a delightful combination of textures and flavors. Garnish with fresh herbs for added freshness and serve with steamed vegetables or rice for a complete meal.
Whether you’re a seafood enthusiast or looking to try a new dish, fish fillets in wine sauce are a delightful choice. So gather the ingredients, follow the preparations carefully, and enjoy the crispy and flavorful experience of this dish.
