This recipe offers a delightful twist on a classic sweet and sour dish, featuring crispy pan-fried sole fillets paired with a tangy and flavorful sauce.
Combine the rice vinegar, soy sauce, ketchup, sugar, and cornstarch in a small saucepan over medium heat. Stir until the sauce thickens, then set aside.
Stir constantly to prevent lumps from forming in the sauce.
Beat the eggs in one shallow dish, place the flour in another, and the breadcrumbs in a third. Season the flour with salt and pepper.
Organize the dishes in a line for an efficient breading process.
Coat each sole fillet in flour, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
Ensure an even coating for a consistent crispy texture.
Heat oil in a nonstick skillet over medium-high heat. Fry the breaded fillets for 3-4 minutes on each side until golden brown.
Avoid overcrowding the skillet to maintain the oil temperature.
Drain the fried fillets on paper towels and serve with the prepared sauce.
Serve immediately to enjoy the crispy texture.
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