Millie's cooking is famous among her neighbors, and what they most often request is Chinese food. The sweet-sour sauce in this dish would also go well with chicken or pork, prepared the same way as the fish -- dipped in batter and deep-fried.
1 pound sole, flounder, or haddock fillets
1 tablespoon each, cooking sherry and vinegar
3/4 cup flour
1/2 cup water
1/2 teaspoon salt
1 quart cooking oil
Sweet-Sour Sauce (recipe follows)
Cut fish into 1-1/2-inch pieces. Marinate in sherry and vinegar for 2 hours. Make a batter of the flour, egg, water, and salt. Drain fish and dip pieces into the batter. Fry in hot oil until golden brown. Serve with Sweet-Sour Sauce.
3 stalks green onions, chopped
1/2 green pepper, chopped
2 tablespoons corn oil
3 thin slices fresh ginger root (if available)
1 tablespoon soy sauce
4 to 5 tablespoons brown sugar
1 cup water
1-1/2 tablespoons cornstarch
Small amount of cold water
2 tablespoons vinegar
Sauté chopped onions and green pepper in the oil. Add ginger root, soy sauce, brown sugar, and 1 cup water. Boil for 1 or 2 minutes. Dissolve cornstarch in a small amount of cold water, and use it to thicken the sauce. Add the vinegar, then pour sauce over hot deep-fried fish and serve.
Makes about 1-1/4 cups.