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Crunchy Fried Sole recipe

Crunchy Fried Sole recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Flatfish
  • Sole

A fantastic fish recipe that will make everyone beg for more. Enjoy with chips and ketchup.

355 people made this

IngredientsServes: 4

  • 1 egg
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon salt
  • 70g instant mashed potato flakes
  • 4 tablespoons oil for frying
  • 4 (170g) fillets sole fish

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In a shallow dish, whisk together the egg, mustard and salt; set aside. Place the potato flakes in another shallow dish.
  2. Heat oil in a large heavy frying pan over medium-high heat.
  3. Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
  4. Fry fish fillets in oil for 3 to 4 minutes on each side or until golden brown.

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Reviews & ratingsAverage global rating:(455)

Reviews in English (340)

by STARDUST_331

The boyfriend stopped 3 times to say how awesome the coating was. The key is definitely as others have said, to flour the fish first - this way the egg/mixture sticks better and you get a better coating. I could have eaten this without a sauce on the side - the mustard made such a nice addition. At first I thought it was too much but it really wasn't - after it's fried it's not as potent. We also threw in some garlic powder into the mustard/egg mixture (if you throw the spices into the potato mixture it will fall to the bottom and never get on the fish). I used tilapia (apparently they dont carry grey sole or any sole for that matter in Virginia) and only needed 2 minutes on each side for a gorgeous golden brown coating.-24 Jan 2007

by Melissa T

I made this recipe for dinner tonight. I used flour instead of potato flakes, becuase I love the way flour tastes when it fries on the fish. And, it turned out great. It was so good and my husband really liked it too. A previou pst said that the potato flakes caused some problems - I suggest using flour instead.-29 Jan 2004

by Barbarolover

I used orange roughy, Dijon mustard, and Jane's Crazy Mixed Up Salt. I baked it in the oven at 450' and it came out crispy with a very nice flavor.-30 Aug 2007


Lemon Sole Oreganata

Adapted from Giada de Laurentiis | Giada’s Italy | Clarkson Potter, 2018

We know that making dinner, by necessity, often becomes just another thing on your never-ending to-do list. Which conflicts with your desire to eat well. And by well, we mean healthily yet satisfyingly, easily yet elegantly. Enter this delicate baked fish with crisp seasoned bread crumbs and Parmesan cheese with a white wine pan sauce that’s proven to be surprisingly popular with kids and adults alike. Easy, healthy, family friendly, and on the table in a mere 30 minutes. The crisp, buttery, cheesy topping that everyone’s raving about is actually inspired by a classic Italian preparation for clams, though thankfully it works just as well on its filleted cousins.–Angie Zoobkoff


I am a food blog

In high school my cooking repertoire consisted of instant noodles, eggs, and Kraft Mac and Cheese. I wasn’t particularly adventurous, but I did love the ritual of putting on a pot of water, opening all the little seasoning packets and cooking instant food. Even though I didn’t know much about cooking, I did want to branch out from instant food, so I turned to my friends for inspiration.

During a lengthy 3 hour conversation with one of my close girlfriends, she told me that she was hungry and was going to make her favourite snack. Eagerly, I asked her what it was.

It’s really simple. Do you have bread?
I do.
Do you have oil?
Yups.
Ok, heat up some oil in a frying pan and fry the bread.

And then?
That’s it.
That’s it?
Trust me, it’s good.

So, I trusted her and we continued to chat while we both made ourselves slices of fried bread. When I tried it, I told her she was right, it was good! Crispy, yet soft, it was like the ultimate slice of toast.

It’s been years since I’ve made fried bread, but when I saw a crispy sole recipe that utilized fried bread, I had to try it. The fried bread provided a nice crunch and the shrimp and cucumbers were fresh and tasty. Even if you don’t give this recipe a go, I think you should try fried bread. Trust me, it’s good.


Maketto Fried Chicken

Ingredients:

1 pound chicken tenders
2 cups flour
½ cup of potato starch, preferably sweet potato starch
2 tablespoons Chinese five-spice blend
1 tablespoon chili oil
2 tablespoons honey
2 tablespoons fish sauce
2 eggs
Fresh herbs like basil and scallions
Fried shallots
Oil for frying

Step 1: Start by dredging your chicken. Beat eggs in a bowl and in a separate bowl, combine flour and potato starch. Dredge your chicken in the flour mix, then submerge in the beaten eggs, and then once more in the flour for a full coating. Set aside.

Step 2: To make the sauce, combine fish sauce, honey, chili oil, and Chinese five spice. Set aside.

Step 3: Heat the oil in a deep pan (or fryer if you have it) and fry prepared chicken until each piece is golden brown.

Step 4: Toss the chicken in the sauce. Plate and finish with fried shallots and fresh herbs. Enjoy immediately!


INSTRUCTIONS

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Top tips

Be sure to thaw the fish fully. Don&rsquot be tempted to cook the fish from frozen. This recipe was developed using fully thawed fish.

Dry the fish well. This will allow the cornmeal coating to stick and the fish to get crispy in the oven.

Eat the fish the same day. Fried fish is best fresh. You can enjoy it as leftovers but it&rsquos not going to be the same.

To reheat the fish: If you need to reheat it, do so in the oven on a rack. This will help to keep the fish from being soggy on the bottom and restore some of the crunch you&rsquoll lose in the refrigerator.


How to make keto fried fish

It's easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. In a shallow bowl, whisk the egg with the seasonings.

2. Dip each fish fillet into the egg mixture. Place it on a cutting board, and sprinkle both sides with the almond flour. Press with your hands to help the coating adhere.

3. Pour avocado oil into a large nonstick frying pan, enough to reach about ½ inch high. Heat over medium-high heat.

4. Carefully place the fillets in the pan (work in batches if necessary). Cook until the bottom is golden brown and crisp, 3-4 minutes.

5. Flip the fish. Lower the heat to medium and keep cooking until crisp and cooked through, 3-4 more minutes.


A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Lemon Crunchy Oven Fried Fish

Looking for delicious oven friend fish recipes? Try this Lemon Crunchy Oven Fried Fish with a hint of lemon, a simple recipe on baked fish.

Ingredients

  • 1 pound fish fillets, 1/2 inch thick (fresh or frozen, white fish)
  • 1 / 4 cup all-purpose flour
  • 1 / 4 teaspoon lemon pepper
  • 1 egg white
  • 1 / 4 cup fine dry breadcrumbs
  • 1 / 4 cup cornmeal
  • 1 1 / 2 teaspoon lemon peel, finely shredded
  • 1 / 2 teaspoon dried basil, crushed

Instructions

  1. Preheat oven to 450 degrees F.
  2. Cut fish into serving size pieces. Mix flour, lemon pepper, and 1/4 tsp salt in a shallow dish.
  3. Beat egg white until frothy place in another shallow dish.
  4. Combine bread crumbs, cornmeal, lemon peel, and basil in a third shallow dish.
  5. Dip top of fillets into flour mixture Shake off any excess. Dip tops into egg white coat with crumb mixture.
  6. Spray a shallow baking pan with nonstick cooking spray.
  7. Place fillets in pan, coating side up tuck under thin edges.
  8. Bake at 450 degrees F for 6 to 12 minutes or until fish flakes easily with a fork.
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Crunchy Fried Onion Rings

Onion rings are a fun, tasty dish for any occasion! Bring these Crunchy Fried Onion Rings as an appetizer to any party. Or, if you're having a day when you need to treat yourself to some good, old-fashioned fried food, cook them up in an electric fryer or Dutch oven. They only take a few minutes to fry and then they come out incredibly crispy. Sprinkle your favorite seasoning on them while they cool. You can serve these homemade onion rings with a variety of dipping sauces to please everyone's taste buds!

Cooking Vessel Size Electric fyer

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Pan Fried Fish with Crispy Panko Crust

Yesterday we had the best pan fried fish I’ve had in a long time and maybe ever, so I thought I’d tell you about it.

First I should say that “Fish and Chips” is probably my favourite fast food thing, so I was pretty happy when Nick began experimenting in the kitchen, trying to get a homemade version just right.

After several tries over the past month or so, he has perfected a technique to turn grocery store frozen white fish fillets into crispy goodness, without a lot of time or effort. The fish is ready in about 5 minutes. And since it is fried in a pan and not deep fried in a pot, there’s much less oil needed in this version.

What you Need and What to Do:

– Some fillets of white fish. You want them fairly thin so the fish will cook through without the crust becoming too brown. We’ve tried Cod (pictured above), Tilapia (pictured below) and Sole and they all work well.

– 1/4 to 1/3 cup of oil. Peanut oil is good because you can get it quite hot without scorching it, and any food fries much better in very hot oil, and much less oil will be absorbed into the food.

– Panko Bread crumbs, enough to coat your fish on both sides. Add more as needed, as you go along. If you’re unfamiliar with them they are a Japanese style product that allows for a coating that is airy, light and crunchy.

– About 1/3 cup of Plain flour

– A few shakes of salt and lemon pepper (optional)

– Egg (one egg will be enough for 4 fillets).

If using frozen fish, allow it to thaw out completely. Then rinse it under the tap and pat dry with paper-towel.

Have 3 plates and a shallow bowl out on the counter and your flour, seasoning, egg and Panko at the ready.

Put flour in the first plate and mix with seasonings. Scramble the egg in the shallow bowl, and put Panko in the second plate. The third plate is to temporarily put the coated fish fillets before frying them.

In the first plate, coat the fish completely in the seasoned flour. If you have the time, let it sit in the flour for a few minutes. Shake off excess flour.

In the shallow bowl, fully soak the floured fish in the egg.

Then, on another plate, cover the fillets with Panko bread crumbs, really pressing them down on both sides, so they are well coated. Place breaded fillets on the last plate until they’re all ready to cook.

&uarr What the fillets will look like before pan frying. &uarr

Begin heating some Peanut oil in a heavy frying pan that is just big enough to allow the amount of fish you’re making to lay flat, without touching. Cook one or a couple at a time if that is what will fit in your pan. The amount of oil should come up to about a third of an inch. Note, it will not cover the fish when you’re cooking it, so you’ll have to flip the fish to get both sides cooked.

Heat the oil until it’s quite hot but not smoking. Carefully place the fish into it. It should sizzle, but not spatter too much since there is no water in the coating. Cook one minute per side, flipping with a spatula. Check to see that it is cooked through and remove to a dish lined with paper-towel to soak up any excess oil.

Serve with a wedge of fresh lemon.

You’ll notice that most of the oil remains in the pan after you’re done. If the thought of saving it is not unappealing, you can strain it through a colander lined with a paper-towel and store it in the fridge to reuse to make fish again or whatever you need cooking oil for (except baking, of course). It might have a slight fishy flavour but it’s not that noticeable. We save ours to use for Asian fried noodles, stir fries and fried rice.

We had some Homemade Tartar Sauce with our fish. It is easy to make by combining mayonnaise with chopped: capers, dill pickle, green olives (optional), and white onion. If you have it, fresh parsley is also good in it.

Mmmm, so good. Who needs the cost and calories of deep-fried fish from a restaurant or take-out stand when you can make something equally as delicious right at home in 5 minutes? It’s worth noting that Tilapia does not have a fishy smell or flavour, so even people who think they don’t like fish might like it.

Not only is this fish really delicious when first cooked, it also makes amazing leftovers, as Fish Sandwiches. Just heat the fish up, uncovered, in the toaster oven or regular oven. Then, serve on a bun and garnished with vegetables and a dollop of that tartar sauce.