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Orange Roughy with Pan Sauce

You can either dip the fish in flour and then fry over high heat until done or dip in flour, dip in egg, then dip in flour or bread crumbs again for an extra crispy version.

Ingredients

  • 4 white fish fillets (e.g. orange roughy)
  • 1/4 cup flour
  • 1/4 cup bread crumbs optional
  • 2 Tbs oil, divided
  • 2 Tbs minced garlic
  • 1 Tbs minced fresh ginger
  • 1 Tbs white wine or sherry
  • 1/3 cup chicken stock
  • 1 Tbs soy sauce
  • 1/2 tsp chili garlic paste or red pepper flakes or hot sauce
  • 1 tsp fresh cilantro, chopped

Instructions

For the Fish

  • Put the flour, bread crumbs and egg in separate flat dishes like pie pans and scramble the egg a bit with a fork.
  • Dip the fish in flour, then egg, then flour or bread crumbs again.  for an extra crispy version, which is what I opted for (with the flour, not the bread crumbs). If you don't want the extra crispy version, just do the initial dredging in flour and skip the egg and second dip. 
  • Heat a tablespoon of oil in a pan that will comfortably fit all the fillets. 
  • Add the fish to the pan and cook until done, turning over halfway through, about 10 minutes total. The fish will easily flake with a fork when done. Serve with some lemon wedges and the optional sauce below. 

For the Pan Sauce

  • Take the fish out of the pan and wipe it quickly with a paper towel, then add another tablespoon of oil.
  •  Add the garlic and ginger and cook half a minute, about as much time as it takes to get the wine in your hands. 
  • Add the wine, cook and stir a few seconds, then add the stock, soy sauce, and chili garlic paste or other hot stuff. Pour over the fish and sprinkle some fresh cilantro over it all.