Crispy Sole, Lemon mayonnaise and apple salad

Fri, 15 February 2019

Ingredients

·         2 egg whites

·         2 tbsp cream

·         juice of 1 lemon

·         150g (5oz) plain flour

·         3 tbsp sesame seeds

·         2 tsp chilli powder

·         2 tsp mild curry powder

·         700g sole fillets, skinned

For the lemon Mayonnaise 

·         120ml (4fl oz) mayonnaise (home-made or shop-bought)

·         Zest and juice of 1 Lemon

·         Chopped flat leaf parsley 

Salad

·         1 small apple, cut into strips

·         Salad leaves to serve

Method 

·         To make the lemon mayonnaise, place the mayonnaise in a bowl and beat in the lemon zest & juice. Season to taste, then cover with cling film and chill until needed.

·         Whisk the egg whites, cream and lemon juice together in a shallow bowl and set aside. In a separate bowl, place the flour, sesame seeds, chilli powder and curry powder. Stir until well combined.

·         Cut the fish into small slices on the diagonal and dip into the egg mixture, making sure it is well coated and then gently shaking off any excess. Dip the fish into the flour until evenly coated. 

·         Deep-fry the fish in a wok or a deep fat fryer for about 2 minutes or until golden and crispy. You may have to do this in batches, depending on the size of your wok.

·         Remove from the oil and drain well on kitchen paper.  Arrange the crispy sole in the centre of a plate. 

·         Spoon on some lemon mayonnaise and then finish with the apple salad. Enjoy.