Deep-fried lemon sole with cucumber salad and lime mayonnaise

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Deep-frying lemon sole is a delicious way to cook this remarkable fish. Nathan Outlaw serves his deep-fried sole recipe with a tart cucumber salad and a zesty mayonnaise. Experiment by adding your own choice of herbs to the breadcrumbs – you really can't go far wrong.

First published in 2015




Breaded lemon sole

Lime mayonnaise

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


  • Food processor or blender
  • Deep-fryer


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
  • 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
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
  • oil, for frying
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
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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