| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Emlive08, New |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 3/4 |
c |
Fresh lime juice |
| 1 |
T |
Finely chopped fresh |
|
|
cilantro |
| 1 |
|
Jalapeno, stemmed seeded |
|
|
and |
|
|
finely chopped |
| 1 |
t |
Chopped garlic |
| 1 |
lb |
Fillet of sole, skin off |
|
|
cut into |
|
|
1/2-inch cubes |
|
|
Salt |
| 1 |
c |
Flour |
|
|
Vegetable oil for frying |
INSTRUCTIONS
In mixing bowl, combine the oil, lime juice, cilantro, jalapeno and
garlic. Whisk until smooth. Season the fish with salt. Add the fish to
the marinade and toss well. Cover with plastic wrap and refrigerate
for 1 hour. Preheat the oil to 360 degrees F. Remove the fish from the
refrigerator and drain. Season the flour with salt and pepper. Dredge
the fish in the flour, coating completely. Fry the fish in batches
until golden brown, about 4 to 6 minutes. Remove and drain on paper
towels. Season with salt and pepper. Serve warm with the tartar sauce.
Yield: 4 servings Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW
#EMIC25 Converted by MM_Buster v2.0l.
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