Twice Fried Fish

Ingredients

• 2 tablespoons butter melted
• 1 tablespoon tomato sauce canned
• 0.5 cup carrots finely grated
• 0.3 cup chicken broth 
• 1.5 pounds filets 
• 1 teaspoon cornstarch 
• 0.5 cup bread crumbs dry
• 1 tablespoon cooking sherry dry
• 1  eggs beaten
• 2.5 pounds fish fillets cod, halibut, pollock, etc.
• 0.5 cup mushrooms fresh chopped
• 0.3 cup parsley fresh minced
• 1 teaspoon ground pepper black
• 1 tablespoon hoisin sauce 
• 1 tablespoon juice of lemon 
• 0.5 cup onion finely chopped
• 5 servings paprika 
• 0.1 teaspoon pepper 
• 1 teaspoon salt 
• 2 tablespoons soya sauce dark
• 3 tablespoons vegetable oil 
• 4 tablespoons water 
• 1 teaspoon sugar white
• 1 tablespoon lard 
• 1 tablespoon lard 

Equipment

• frying pan
• paper towels
• mixing bowl

Directions

1. In a mixing bowl, mix together hoisin sauce, tomato sauce, sherry, pepper, soy sauce, sugar and salt. Set aside for 20 minutes.
2. Rub cod filets with 1 tablespoon of oil.
3. Heat a large skillet and add the remaining 2 tablespoons of oil. Fry fish for 2 minutes on both sides, drain on paper towels, and set aside.
4. Discard oil from skillet, and add 1 tablespoon of lard. Melt over medium heat and add soy sauce mixture, stirring well. Dissolve the cornstarch in the water and pour into the skillet, stirring constantly. Cook until thickened.
5. Return fish to the skillet and cook again for 1 minute on each side.