Lemon Sole Fish Fillets
Lemon Sole is a flat fish that lives on stony bottoms and is available to shallow seas around Northern Europe. It is important to note that Lemon sole is an incorrect name for this fish as it is neither a real sole fish nor has the taste of lemon but it’s the fish that has delicate, lovable white flesh. You can cook Lemon Sole Fish Fillets simply; either grilled or fried or make goujons and serve it with your favorite light sauce.
Strips of the lemon sole are crusted in seasoned flour and then in breadcrumbs and deep-fried until wonderfully crispy. These Lemon Sole fillets are served with tartar sauce.
Lemon Sole Fish Fillets
Ingredients:
300g lemon sole fillets, skinned
6 tbsp plain flour
1 ½ cup fresh breadcrumbs
2 eggs
Salt and black pepper
Cooking oil, for frying
Lemon wedges and Tartar sauce, to serve
Lemon Sole Fish Fillets
Preparation Method:
Cut the fish fillets into long strips; it should not be thick, using a sharp knife.
Beat the eggs in a bowl with a fork. Keep the breadcrumbs in a separate shallow dish. Put the flour in a large polythene bag and add salt and a large quantity of black pepper.
Dip the fish strips in the egg and quote them well from all sides. Keep them on the plate and then take a few at a time and shake them in the bag of flour. Dip the fish strips in egg again then in breadcrumbs and quote them well on all sides. Place them on a tray in a single layer separately; they should touch with each other. Let the quoting set for at least 10 minutes.
Heat the oil in a frying pan over medium-high heat. When the oil is hot, fry the fish strips for 2-3 minutes in small batches, turning once. Do not overcrowd the frying pan with fish fillets during the process of frying.
Drain on the absorbent kitchen paper and keep warm.
Serve the fish fillets with lemon wedges and tartar sauce.
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