Fish in White Sauce
Serve with Fried Mushrooms, Milk Bathed Onion Rings, or Roasted Red Peppers for a complete meal.
INGREDIENTS | SERVES 6–8
- 2 pounds fresh fish fillets (such as sole)
- 1⅓ cups White Sauce for Seafood
- Lemony Ginger Marinade
- 4 cups oil, or as needed
Pat the fish dry and cut into bite-sized cubes. Place the fish in a shallow glass dish. Pour the marinade over and marinate the fish for 15 minutes. Remove any excess marinade. Prepare the white sauce and keep warm over low heat.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.
Use dipping forks to spear the fish cubes and cook very briefly (about 15 seconds) in the hot oil. Dip into the white sauce.
