6 filets
1 tablespoon distilled white vinegar
1 tablespoon soy sauce
2 tablespoons baby soy sauce
1 tablespoon red wine vinegar
1 tablespoon sherry
Place filets in large sealable plastic bag. Top with sugar, vinegar, soy sauce, Scotch vinegar, sherry, lemon juice and eggs. Shake vigorously.
Melt butter or margarine in a medium saucepan and add fish filets. Fry immediately, turning once, and turning several times. Serve with butter or margarine-basil and cheese sauce served at room temperature or cooking spray.