Ingredients

• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon reduced-sodium soy sauce
• 1 pound white fish fillets
• 3 tablespoons all-purpose white flour
• 1/2 teaspoon black pepper
• 2 large eggs
• 3 tablespoons sesame oil

Preparation

1. Combine vinegar with soy sauce in a small bowl. Set aside until ready to serve fish.
2. Rinse fish and pat dry with a paper towel. Cut each fish fillet into 1-1/2″ pieces.
3. Place flour and pepper in a zip-top bag. Add fish, seal and shake to coat.
4. In a small bowl, beat eggs lightly.
5. Heat sesame oil in a large skillet.
6. Dip each piece of flour-coated fish into beaten eggs to coat. Place in hot oil and fry until golden brown, turning once.
7. Divide into 4 portions and serve hot. Sprinkle 1 teaspoon vinegar-soy sauce mixture on each portion.

Helpful hints

• If white fish is unavailable, substitute catfish, cod, orange roughy or tilapia.
• Drain cooked fish on paper towels to soak up extra oil.
• Measure vinegar-soy sauce to help keep sodium content low.
• For a low protein diet, reduce portion to match your meal plan or consult your dietitian.