The sauce is the star of this dish. The combination of the sweet and spicy flavors makes the sauce quite versatile. It can be used on other fried fish like tilapia. The sauce is made of stir fried ginger, garlic, green onions, tomato ketchup, Sriracha and a thickening sauce mixture of water, rice wine, sugar, salt and cornstarch. The fish was perfectly cooked: crispy on the outside with a tender flesh, made better with the sweet, spicy tomato sauce. 
Cooking Tips for Perfectly Fried Sole
To achieve that perfect crispy exterior, start by ensuring your oil is hot enough before adding the fish. A temperature of about 350°F is ideal. If the oil is not hot, the fish will absorb more oil and become greasy instead of crispy. Use a thermometer to check the temperature or drop a small piece of batter into the oil. If it sizzles and rises to the surface, the oil is ready. It’s also important to pat the sole dry with paper towels before coating it. This removes excess moisture and helps the batter adhere better. Another tip is to avoid overcrowding the pan. Fry the fish in batches to maintain the oil temperature. If you add too much at once, the oil cools down, leading to soggy fish. Lastly, after frying, place the sole on a wire rack instead of paper towels. This keeps the bottom crispy by allowing air to circulate around the fish.
Serving Suggestions and Pairings
This crispy fried sole can be served in various ways. For a casual family meal, place the fish on a platter and drizzle the sweet spicy sauce over it. Add a side of jasmine rice or fried rice to soak up the sauce. Steamed vegetables like broccoli or green beans complement the dish well and add some color to your plate. If you want to elevate the presentation for a dinner party, consider serving the fish on individual plates with the sauce on the side for dipping. Garnish with fresh cilantro or sliced green onions for extra flavor and a pop of color. For a lighter option, serve the fish with a simple salad dressed with a light vinaigrette. This balances the richness of the fried sole while enhancing your meal’s overall freshness. Pair the dish with a crisp, chilled white wine like Sauvignon Blanc or a light lager for a refreshing contrast.
Frequently Asked Questions
Can I use other types of fish for this recipe?
Yes, tilapia is a great substitute for sole. Just make sure to adjust the cooking time if the fish is thicker or thinner.
How should I store leftover fried sole?
Let the leftover fish cool down completely, then place it in an airtight container in the fridge. It should be good for up to two days.
Can I make the sweet spicy sauce ahead of time?
Absolutely, you can prepare the sauce in advance and store it in the fridge. Just reheat it gently before serving to bring back that fresh flavor.
What can I serve with crispy fried sole?
This dish pairs nicely with a simple side of steamed rice or a fresh salad. You could also serve it with some crusty bread to soak up that delicious sauce.
What are common mistakes to avoid when frying fish?
One common mistake is overcrowding the pan, which cools down the oil and leads to soggy fish. Also, make sure your oil is hot enough before frying to achieve that crispy texture.
Crispy Fried Sole with Sweet Spicy Sauce
Ingredients
- 4 whole soles , cleaned and gutted
- Salt and pepper
- All-purpose flour
- Vegetables oil , for frying
- 2 tablespoons olive oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 3 tablespoons thinly sliced green onions , plus more for garnish
- 3 tablespoons tomato ketchup
- 1 tablespoon Sriracha (hot chili sauce)
Sauce:
- 1/3 cup water
- 1 tablespoon rice wine
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- A pinch of salt
- ½ teaspoon cornstarch
Instructions
- Rinse the fish and pat dry with paper towels. Using a sharp knife, make 4-5 diagonal cut on both sides of each fish. Season fish with salt and then coat entirely with flour, shaking off excess flour.
- Heat 1 inch of oil in a large pan over medium high heat. Fry fish, two at a time, until golden brown, about 5-7 minutes. Drain on paper towels and then transfer to a serving plate.
- In a small bowl, whisk together ingredients for the sauce. Set aside.
- Heat 2 tablespoons olive oil in a skillet over medium high heat. Add ginger and garlic and stir-fry until fragrant. Stir in green onions and then add ketchup and hot chili sauce. Stir until well combined.
- Give cornstarch mixture a final stir and then add to the skillet. Stir and cook until sauce thickens, about a minute. Pour over the fried fish. Garnish with chopped green onions.
Nutrition
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