Deep-fried fillets of lemon sole with salsa verde mayonnaise
by:
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
1. To fillet the fish, cut around the back of the head, down to the backbone, using a sharp, thin-bladed, flexible knife. Then make a cut down the center of the fish, from head to tail.
2. Starting at the head, slide the knife under one fillet and carefully cut it away, keeping the blade as flat and as close to the bones as possible. Remove the adjacent fillet, then turn the fish over and repeat.
3. Lay the fillet skin-side down, with the narrowest end facing you. Hold the tip of the skin with your fingers and, angling the blade of the knife down toward the skin and working it away from you, start to cut between the flesh and the skin. Firmly take hold of the skin and continue to work away from you, sawing the knife from side to side, keeping the blade close against the skin until the fillet is released.
4. Trim the frills away from the edge of the skin less fillet to give it a neat finish.
5. Slice the fillets diagonally into goujons about the thickness of your little finger.
6. For the salsa verde mayonnaise, coarsely chop the parsley, mint, capers, anchovy fillets, and garlic all together, then mix with the mayonnaise, mustard, lemon juice, and salt.
7. Heat some oil for deep-frying to 375°F (190°C). Work the ciabatta in a food processor into fine breadcrumbs. Season the fish fillets with a little salt and pepper, then coat each one with flour, then beaten egg, and then breadcrumbs.
8. Deep-fry the fish, two pieces at a time, for about 2 minutes, until crisp and golden. Drain on paper towels and keep warm while you fry the remaining fish. Serve straight away, with the salsa verde mayonnaise and some lemon wedges.
Cooks' note:
ALTERNATIVE FISH:Sole, cod, haddock, or Australian flathead fillets.
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comments
arlene
May 9, 2012