Description
My mom used to make filet of sole this way several times a month when i was growing up. Dover sole works best, but i've also used petral sole with success.
Ingredients
- Fillet Of Sole
- All-purpose Flour
- Self-rising Flour
- Salt
- Garlic Powder
- Ground Black Pepper
- Onion Powder
- Cayenne Pepper
- Dried Oregano
- Dried Thyme
- Vegetable Oil
- Mayonnaise
- Onion
- Green Onion
- Celery
- Garlic
- Prepared Horseradish
- Whole Grain Mustard
- Prepared Yellow Mustard
- Ketchup
- Parsley
- Capers
Instructions
- Make remoulade sauce first by stirring all ingredients together thoroughly
- Refrigerate covered until ready to use
- Wash filets in cold water and pat dry with paper towels
- Cut filets into strips
- Place filet strips in bag of flour mixture and shake until all pieces are well coated
- Lay strips out flat on a piece of wax paper or plastic wrap and let rest for 10 minutes
- Heat oil in heavy frying pan until it reaches 325 degrees f
- Place as many pieces of fish in pan as you can without crowding them
- Turn several times until the fish is deep golden brown
- Remove and drain on cooling racks
- Serve immediately using the remoulade sauce for dipping