Fish Fillets in Wine Sauce

Ingredients

vegetable oil for deep-frying
900g/2lb sole fillets, cut into 5 x 2.5cm/2 x 1cm pieces
2 egg whites, lightly beaten
3 tablespoons cornflour

For the sauce
3 tablespoons vegetable oil
2 teaspoons caster sugar
125ml/4fl oz dry white wine
50ml/2fl oz rice wine
1 teaspoon salt
2 tablespoons cornflour
175ml/6fl oz fish stock

• In a small deep heavy skillet or frying pan, heat the oil for deep-frying over a medium heat. When the oil is hot, dip each piece of fish in the egg whites, then dredge through the cornflour to coat thoroughly.
• Deep-fry each piece of sole quickly to crisp the outside, about 1 minute each. Remove from the oil with a slotted spoon and drain on kitchen paper. Continue until all the sole is fried.
• For the sauce, heat the oil in a wok over a medium heat. Add the sugar, white wine, rice wine and salt, stirring all the time.
• Blend the cornflour and stock together, add to the wok and stir until the sauce thickens. Carefully put the sole pieces in the wok, and turn them a few times to coat. Serve hot.
• Serves 3-4