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Ginger-Soy Fried Flounder

 

Ingredients

• 1-1/4 lbs. flounder fillets, cut into 1x2 inch squares, patted dry
• 1/3 cup cornstarch
• 2 egg whites
• 1/8 tsp. black pepper
• 2 Tbs. plus 2 tsp. peanut oil
• 1-1/4 tsp. ground ginger or 1-1/4 tsp. fresh, peeled and finely minced
• 2/3 cup mushrooms, thinly sliced
• 2/3 cup scallions, chopped
• 1 Tbs. plus 1 tsp. tamari soy sauce

 

Combine flounder squares and cornstarch in a bowl. Toss to coat. Beat egg whites and black pepper until foamy. Dip coated the flounder pieces into egg white mixture. Heat oil in a heavy nonstick skillet or wok over medium high heat. When oil is very hot, fry coated flounder 3-4 minutes, a few at a time, until golden. Remove with a slotted spoon, drain on paper towels and keep warm. Discard all but 1-1/4 tsp. oil. Stir-fry ginger, mushrooms and scallions 1-2 minutes in same wok or skillet. Stir in soy sauce. Serve fish with sauce.

 

 

This recipe has been generously contributed by www.fishingworks.com.  

 

 

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