lemon sole Parmesan & lemon-crusted Sole with caper & chive m
- 200g skinned Sole fillet per person
- 250g bread crumbs
- 100g grated parmesan
- Finely grated zest of two lemons
- 1 egg beaten with
- 50mls milk
- 100g seasoned flour
- Marlborough flaky sea salt (optional)
- Small jar of mayonnaise
- 1 Tbsp of chopped fresh chives (reserve a few whole chives to garnish)
- 1 Tbsp of roughly chopped and drained capers
- Lemon wedges to garnish
Seasoned flour is simply flour mixed with a generous pinch of salt and black pepper
Mix the bread crumbs, grated parmesan and lemon zest in a shallow bowl. Take the Sole fillets and if large, cut each in half on the diagonal. Coat the fillets in the seasoned flour and shake off the excess.
Then one at a time coat the floured fillets in the beaten egg mixture. Cover with the breadcrumbs (give the filletsa gentle pat after the bread crumbs to achieve an even coating).
Heat the oil in a deep fat fryer to175/180ºC. Add the fish and cook for 2 to 3 minutes until golden brown. Allow to drain on kitchen paper and season with salt.
Mix the mayonnaise, chives and capers in a small bowl.
To serve, stack the fillets on a plate, put a generous spoonful of the mayonnaise on the side and garnish with lemon wedges and two trimmed, whole chives.
This dish makes a delicious light lunch when served with a crisp green salad. Or for a more substantial meal, try it with a bowl of spring onion mash.