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Deep-fried lemon sole with cucumber salad and lime mayonnaise

Deep-fried lemon sole with cucumber salad and lime mayonnaise

Deep-fried lemon sole with cucumber salad and lime mayonnaise

PT1H10M

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1
For the breadcrumbs, remove the crusts and cut into small squares. Add the herbs and bread to a food processor and blend until you are left with fine crumbs. You may need to do this in 2 batches
  • 10 slices of white bread, crusts removed and cut into squares
  • 30g of flat-leaf parsley
  • 30g of chives
  • 30g of basil
2
Lay the crumb mixture out onto a tray and cover until you are ready to coat the fish
3
Cut the cucumber into this slices and leave to come up to room temperature for serving
  • 1 cucumber, large, peeled and sliced
4
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, cover and store in the fridge until required
  • 1 egg yolk
  • 1 lime, zest and juice
  • 1 tsp English mustard
  • 250ml of olive oil
  • 1 pinch of salt
5
Place the cucumber into a bowl with the gherkins, dill, vinegar and oil. Gently mix, then season with salt and pepper. Dressing the salad early with enhance the final flavour
  • 2 gherkins, large, sliced
  • 2 tbsp of dill
  • 50ml of white wine vinegar
  • 50ml of rapeseed oil
  • 1 pinch of salt
  • 1 pinch of black pepper
6
Heat your deep-fryer to 180°C. Remove the fish fro the fridge and cut each fillet in half lengthways
7
Prepare 3 large bowls for coating the fish. 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
  • 2kg lemon sole, skinned and filleted
  • 2 eggs, whisked
  • 100g of plain flour
  • 1 pinch of salt
  • 1 pinch of black pepper
8
Coat the fish in the flour and dust off any excess, before coating in the egg then breadcrumbs until evenly coated
9
Once the fryer is hot, place the fish into the basket gently and / or 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
  • oil, for frying
10
Remove the fish from the oil and onto kitchen towel to drain. Season with salt
11
Lay the cucumber over each plate and top with the fish. Serve immediately with the mayonnaise in a separate dish or on the side

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Ingredients

Metric

Imperial

Breaded lemon sole

Lime mayonnaise

Cucumber salad

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Deep-fried lemon sole with cucumber salad and lime mayonnaise

 
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