![]() ![]() Cook 3-4 minutes per side, or until golden brown and cooked through.ĩ Carefully remove the fish from the oil and place onto a paper towel lined dish or wire rack to allow an excess oil to drip off. Place the dover sole fillets on top of the zucchini. On one side, close to the fold line but in the centre, place 1/4 of the sliced zucchini. Only fry 2-3 pieces of fish at a time depending on the size of your pan. Prepare 4 large squares of parchment paper, by folding each piece in half (like a newspaper). Fillet of Sole with Lemon-Wine Pan Sauce 1/4 cup all-purpose flour 1 teaspoon kosher salt, or more to taste 1/4 teaspoon ground white pepper, or more to. Shake off the excess egg.Ĩ Carefully place the fish into the frying pan. Shake off the excess and then dip into the beaten egg using your other hand that will be the wet hand. Take one fish fillet with the dry hand and coat it in the seasoned flour. Or, place the end of a wooden spoon or chopstick in the oil, if the oil sizzles around the wood it is ready.ħ To coat the fish, use the one dry hand and one wet hand method. Keep the heat on medium to medium high (too high will burn the coating before the fish cooks through).Ħ You can test the oil to see if it’s ready by dropping a pinch of flour into the oil to see if it sizzles. Serve with lemon wedges or your favorite dipping sauce. Pop the fish into the oven for 7-10 minutes. Spread a thin layer of seasoned mayonnaise over the fish fillets. Set aside.Ģ Prepare a coating station with 2 deep bowls.ģ In one bowl prepare the seasoned flour by mixing in the paprika, garlic powder, salt and pepperĥ Heat up the oil in a large sauce pan or deep pot, fill with enough oil to come 2 inches up the sides (approximately 2 – 3 cups). Toast the bread crumbs in a pan with a little butter and seasoning. This may seem backwards but having the egg on the outside creates a light and puffy batter that turns golden brown when cooked!įull Printable Recipe at Bottom of Page Jump to Recipeġ Prepare fish by seasoning with 1 tsp of salt and 1 tsp of black pepper. The secret to the lightest and fluffy coating is to first coat the fish in flour and then egg. recipes Classic Sole Meunire By Molly Wizenberg Photography by Elinor Carucci Febru4.1 ( 45) Read Reviews In this classic sole Meunire recipe, lightly fried fish proves. The coating is as simple as seasoned flour ( paprika, garlic powder, salt and pepper) and egg.The natural flavors and sweetness of the fish shines through in this dish without being over powered by too many seasonings. The fish is seasoned with salt and pepper.I love using haddock, it’s not too thick and not too thin, it is the perfect fish for coating and frying! Any type of flakey white fish can be used for this recipe, such as sole, basa, haddock, cod, halibut, etc.The coating puffs up when frying and turns golden brown! What is in Portuguese Fish Fillets? ![]() The fish is tender and moist and coated in a light and airy coating. Sole Everything-Spice Fish With Tomato Salad Grilled Flatfish With Spoon Sauce Grilled Turbot with Salsa Verde Fish Milanese with Cucumber Ceviche Sole. It’s that simple! No need for fancy batters in this recipe. After seasoning the fish, the only other step is to dip into seasoned flour, egg, and then fry. ![]()
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