| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Life2, Lifetime tv | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fillet of sole |
| 3 | Eggs, lightly beaten | |
| 1 | c | All-purpose flour, seasoned |
| with | ||
| 1 | t | Salt, and |
| 1/4 | t | Black pepper |
| 1 | c | Freshly made bread crumbs |
| Vegetable oil, for frying | ||
| 1 | c | Mayonnaise |
| 2 | T | White wine vinegar |
| 1 | t | Dijon mustard |
| 1/4 | c | Cornichons, or sweet |
| pickles | ||
| finely chopped | ||
| 1 | T | Shallot, finely chopped |
| 1 | t | Capers |
| 2 | T | Flat-leaf parsley, finely |
| chopped |
INSTRUCTIONS
How to Prepare the Fillets: Cut the fish into diagonal 1/2-inch strips (crosswise). Roll them in the seasoned flour, tapping off excess flour, dip them into the beaten eggs, then coat them in the bread crumbs. Heat the oil in a large pot or deep fryer to 360 F. Fry the strips a few at a time until lightly golden brown, about three minutes. Drain on paper towels and serve with tartar sauce. How to Preapre the Tartar Sauce: Combine all ingredients in a medium bowl. Let sit at least one hour in the refrigerator before serving. © 1997 Lifetime Entertainment Services. All rights reserved. MC Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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