Lightly Battered Petrole Sole
Lightly Battered Petrole Sole
Serves Two
Ingredients 2 8 ounce Petrole sole fillets
Canola or grape seed oil to cover 1/4 in. of the frying pan
Salt and
white pepper to taste
1/2 Cup flour
1 Egg beaten
1 Tsp. water
4 Lemon
wedges Served with the perfect French fries [see Roasted
Greek Potatoes].
Method
Cut the sole fillets down through the central lateral line starting at the top of the fillet and down to the tail end. Season the sole with salt and pepper.
Add salt and pepper to the flour as well as any other preferred seasonings such as Cajun or cayenne. The flour can be kicked up to any creative seasonings you are willing to go with.
Heat the frying pan to medium/high heat. Crack the egg and add the tsp. of water. Whisk together.
Coat the sole with flour and dip it into the egg wash. Coat it again in the flour and place it in the frying pan.
Reduce the pan to medium heat and cook until golden brown on both sides approx. 3-4 minutes.
The secret to this recipe is to place the fish on a cookie rack to drain and cool before serving. This allows the fish to remain crisp on both sides.
Serve with fresh lemon wedges..
Another original mouth-watering recipe From Kosta the Fishmonger ...
for you to savour!
Special Remarks:
When you are purchasing cod, be sure to ask for the fresh Alaskan cod and not the Alaskan black cod. Be prepared to pay approximately $1.00 per lb. more than you would for the regular Pacific cod because the Alaskan cod is flown in fresh. It is definitely money well spent for a great fish.
For those who are not comfortable with a few bones, ask your fishmonger to remove them.
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.