Fried Sole Fingers

° Serves 2

I do not often deep-fry food at home, not only because of the smell, but also because one needs a fairly large amount of oil to deep-fry, and at home, that oil is usually not needed again, as it would be daily in a restaurant. To avoid that problem, I fry the fish in a large pan in a minimal amount of oil. One cup oil gives me a depth of about ½ inch in a large saucepan, so the fish can be fried in one layer in a few minutes. Even if you double the recipe, there is still enough oil to fry a second batch. Then the oil should be discarded, unless you plan to use it again for frying fish in the next few days. Use any sole or flounder, from fluke to lemon, gray, or petrale sole, or any other flatfish. You can make the spicy sauce ahead and refrigerate it until needed.

• Sauce
• ⅓ cup mayonnaise
• 2 tablespoons ketchup
• 1 teaspoon wasabi powder
• ¼ teaspoon Tabasco sauce
• 1½ tablespoons chopped chives
• 1 large egg
• 1½ teaspoons Sriracha or other hot sauce
• ⅓ teaspoon salt
• 2 fillets sole or other flatfish (5 to 6 ounces each), cut into strips ½ to 1 inch wide and about 6 inches long
• 1 cup panko (Japanese-style bread crumbs)
• 1 cup peanut or safflower oil

Prepare the sauce: Mix all the ingredients together in a small bowl. Set aside.

Mix the egg with the Sriracha and salt in a medium bowl. Add the fish, turning to coat. Sprinkle the panko on a plate.

Heat the oil in a large (12-inch) saucepan or skillet to about 350 degrees. Remove the fish strips from the egg mixture, roll them in the panko to coat, and arrange on another plate. Add the strips to the hot oil in one layer. Cook for about 2 minutes and then, using tongs, turn the fish strips over and cook them on the other side for about 2 minutes, or until browned all around. Remove to a serving plate or a wire rack. Serve immediately, with the sauce.