| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Lifetime tv, Life2 | 4 | servings | |
INGREDIENTS
| 1 1/2 | lb | Fillet of sole |
| 3 | Eggs; lightly beaten | |
| 1 | c | All-purpose flour; seasoned with |
| 1 | ts | Salt; and |
| 1/4 | ts | Black pepper |
| 1 | c | Freshly made bread crumbs |
| Vegetable oil; for frying | ||
| 1 | c | Mayonnaise |
| 2 | tb | White wine vinegar |
| 1 | ts | Dijon mustard |
| 1/4 | c | Cornichons; or sweet pickles, |
| ; finely chopped | ||
| 1 | tb | Shallot; finely chopped |
| 1 | ts | Capers |
| 2 | tb | Flat-leaf parsley; finely chopped |
INSTRUCTIONS
INGREDIENTS FOR FISH FILLETS INGREDIENTS FOR TARTAR SAUCE How to Prepare the Fillets: 1. Cut the fish into diagonal 1/2-inch strips (crosswise). 2. Roll them in the seasoned flour, tapping off excess flour, dip them into the beaten eggs, then coat them in the bread crumbs. 3. Heat the oil in a large pot or deep fryer to 360 F. 4. Fry the strips a few at a time until lightly golden brown, about three minutes. 5. 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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