1. Slice fish into 1 1/2" pieces; wipe off with paper towel and sprinkle with a little salt and pepper. 2. Break eggs in bowl. Add a little salt and beat lightly to avoid forming bubbles. 3. Dredge fish with flour and shake off excess. Coat with beaten eggs. 4. Heat sesame oil in skillet and fry fish until light brown. 5. Serve hot on plate with Vinegar-Soy Sauce. 6. To make sauce: Mix soy sauce, vinegar and lemon juice together. Just before serving, sprinkle with 1 teaspoons finely chopped pine nuts. 7. Note: You can prepare small fish this way also. Butterfly cut them and remove bones. ---------------------------------------------------------------------------
Nutrition
Ingredients
