
Deep-fried fillets of lemon sole with salsa verde mayonnaise

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The flatfish are an order (Pleuronectiformes) of ray-finned fish, also called the Heterosomata, sometimes classified as a suborder of Perciformes. A great way to prepare any whole flatfish that will fit in your skillet. The best way to eat it is to simply pick at the fish with a pair of chopsticks or your fingers.
ingredients
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serves: 4
Canola oil, for deep-frying
1 loaf of black olive ciabatta bread
12 (2 1/2-oz/65-g) skinned lemon sole fillets
1/3 cup (50 g) all-purpose flour
2 large extra eggs (beaten)
Salt and freshly ground black pepper
Lemon wedges, for serving
SALSA VERVE MAYONNAISE:
3 tablespoons heaped flat-leaf parsley leaves
1 tablespoon heaped mint leaves
3 tablespoons capers (drained and rinsed)
6 in anchovy fillets oil (drained)
1 clove garlic
6 tablespoons Mayonnaise (made with olive oil)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
Servings Per Recipe: 4
Amount per Serving
Calories: 375
- Total Fat: 12.7 g
- Saturated Fat: 2.4 g
- Trans Fat: 0 g
- Cholesterol: 88.1 mg
- Sodium: 1412.1 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 2.5 g
- Sugars: 5.1 g
- Protein: 14.8 g
preparation

Sole, cod, haddock, or Australian flathead fillets.
comments
arlene
May 9, 2012