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Deep fried sole is a great way to cook this fish, add a lime mayo for a zesty twist



Recipes

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Deep Fried Lemon Sole with Cucumber Salad and Lime Mayonnaise

SERVES 6

TIME 1 HOUR 10 MIN

DIFFICULTY = EASY

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2kg lemon sole, skinned and filleted  BUY ONLINE

10 slices of white bread

30g of flat-leaf parsley

30g of chives

30g of basil

2 eggs, whisked

100g of plain flour

1 pinch of salt

1 pinch of black pepper

Oil, for frying


Lime Mayonnaise

1 egg yolk

1 lime, zest and juice

1 tsp English mustard

250ml of olive oil

1 pinch of salt


Cucumber Salad

1 cucumber, large, peeled and sliced

2 gherkins, large, sliced

2 tbsp of dill, chopped

50ml of white wine vinegar

50ml of rapeseed oil

1 pinch of salt

1 pinch of black pepper










Method         

To make the breadcrumbs, remove the crusts from the slices of bread and cut the crumb into small squares. Add the bread and herbs to a food processor and blend until you are left with fine crumbs. You may need to do this in 2 batches


Lay the breadcrumbs out onto a tray and cover until you are ready to coat the fish


Cut the cucumber into thin slices and set aside while it comes up to room temperature


For the mayonnaise, place the egg yolk, lime juice, zest and mustard into a bowl. Whisk together for 1 minute then very slowly add the olive oil, taking care not to split the mix. Season with a little salt, cover and store in the fridge until required


Place the cucumber slices into a bowl with the gherkins, dill, vinegar and oil. Gently mix, then season with salt and pepper. Dressing the salad early will enhance the final flavour


Heat your deep-fryer to 180°C. Remove the fish from the fridge and cut each fillet in half lengthways


Prepare 3 large bowls. Add flour and a pinch of salt and pepper to the first bowl, beaten egg to the next bowl and the herbed breadcrumbs to the third


Coat the fish in the flour and dust off any excess, dip it in the egg and then the breadcrumbs until evenly coated


Once the fryer is hot, gently place the fish into the basket and very carefully lower into the oil. Give it a little shake so that the fish doesn’t stick to the basket. Cook for 3 minutes until golden


Remove the fish from the oil and place onto kitchen towel to drain. Season with salt


Lay the cucumber salad on each plate and top with the fish. Serve immediately with the mayonnaise on the side




















 



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Downies Fish          40 Low Shore          Whitehills          Aberdeenshire          AB45 2NA          T : 01261 861204          E : info@downiefish.co.uk