ingredients
serves 6
6 (175 g/6 oz) lemon sole fillets
oil for deep frying
lemon wedges to serve
for the marinade
30 ml/2 tbsp chopped parsley
30 ml/2 tbsp chopped onion
salt and pepper
15 ml/1 tbsp lemon juice
15 ml/1 tbsp corn oil
for the batter
1/3 cup (50 g) plain flour (All purpose)
salt
15 ml/1 tbsp corn oil
1 egg white
method
1. Mix all the ingredients for the marinade in a shallow bowl large enough to hold all the sole fillets in a single layer. Add the fish, cover and marinate for 1 hour. Drain the fish and pat dry on absorbent kitchen paper.
2. Make the batter. Mix the flour and salt in a bowl. Make a well in the centre, add 60 ml/4 tbsp water and the oil. Mix well, gradually incorporating the flour to make a smooth batter. In a clean, dry bowl whisk the egg white until stiff. Fold it into the batter.
3. Put the oil for frying into a deep wide saucepan to a depth of at least 7.5 cm/ 3 inches. Heat the oil to 180-190°C/350-375°F or until a cube of bread added to the oil browns in 30 seconds.
4. Dip the fish fillets in the batter, carefully lower them into the hot oil and fry for 3-5 minutes until golden-brown. Drain on absorbent kitchen paper, arrange on a warmed platter and serve with lemon wedges.
6 people have helped to review this recipe. Thankyou!
