Fried Mahi Mahi or Talipia

Karen Sokol

1/4 c. soy sauce

2 T. rice wine vinegar

1½ T. fresh ginger root, peeled and minced

2 T. sherry, optional

1 T. diced green onion

1 tsp. sugar

4- 6 to 8 oz. Mahi Mahi or Tilapia Fillets, sliced 1/2" thick

Cornstarch for dredging

2 eggs, beaten

1½ c. breadcrumbs

1/4 c. toasted sesame seeds

2 T. oil for frying

Mix soy sauce, rice vinegar, ginger root, sherry, green onion, and sugar. Set aside.

Dredge fish in cornstarch. Dip in eggs. Mix breadcrumbs and sesame seeds. Dip fillets in crumbs and seeds. Heat oil in heavy fry pan. Place fillets in skillet and cook until golden brown, about 5 minutes. Flip and cook other side about 5-6 more minutes, until golden brown. Remove, and keep warm. Heat soy sauce mixture and serve over fish.