Crispy Pan Fried Striped Bass with Spicy Garlic 

Ingredients
•		One 1 to 1 1/2 pound bass fillet, skinned
•		1/2 cup olive oil plus one tablespoon
•		Flour for dredging
•		1 large egg
•		2 tablespoons minced garlic
•		1 teaspoon ginger
•		1 tablespoon dry sherry
•		1/2 cup any fish or chicken stock
•		1 tablespoon soy sauce
•		1 tablespoon green chilies

Preparation
1. Heat a 10 or 12 inch nonstick skillet over medium high heat for 3 to 5 minutes. 
2. Add enough oil to cover the bottom to a depth of 1/8 inch or more. 
3. Dredge the fillet in the flour, dip it into the egg, then back into the flour. 
4. Place it in the oil and raise the heat to high. Cook about 4 minutes, regulating the heat so that the fish browns but does not burn. Turn it carefully and brown on the other side again, for about 4 minutes. Pierce the fish with a thin-bladed knife, when the knife passes through the fillet easily, the fish is done. Remove the pan from the heat and transfer the fish to paper towels to drain.
5. Working quickly, wipe the pan clean, return it to the stove over high heat, and add the tablespoon of oil. 
6. Place the garlic and ginger in the oil, stir and let cook 15 seconds. Add the sherry; it will bubble away almost immediately. 
7. Add the stock and let it bubble for 30 seconds or so, add the soy sauce and cook for another few seconds. 
8. Add the chilies, turn off the heat, and pour the sauce over the fish. Serve immediately with rice.