Recipes
Midweek meal
Deep-fried lemon sole with green mayonnaise

Deep-fried lemon sole with green mayonnaise

Name: Deep-fried lemon sole with green mayonnaise
Yield: Serves 4
Cuisine: British recipes
Ingredients: Sunflower oil, for deep-frying; 50g plain flour; 2 large eggs, beaten; 100g fresh ciabatta breadcrumbs; 1/4 tsp cayenne pepper; 12 x 65g skinned lemon sole fillets; Lemon wedges, to serve; For the green mayonnaise; 15g mixed fresh flatleaf parsley, tarragon and basil leaves; 15g watercress leaves; 15g baby spinach leaves; 6 tbsp good-quality mayonnaise; 2 tsp lemon juice

Easy
September 2006

Easy
September 2006

Serves 4
Ready in 25 min

Try this quick and easy deep-fried sole recipe. The mayonnaise is green because it’s flavoured with lovely parsley and spinach.

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Ingredients

Sunflower oil, for deep-frying
50g plain flour
2 large eggs, beaten
100g fresh ciabatta breadcrumbs
1/4 tsp cayenne pepper
12 x 65g skinned lemon sole fillets
Lemon wedges, to serve

For the green mayonnaise

15g mixed fresh flatleaf parsley, tarragon and basil leaves
15g watercress leaves
15g baby spinach leaves
6 tbsp good-quality mayonnaise
2 tsp lemon juice

Method

Make the green mayonnaise. Drop the herbs, watercress and spinach into a pan of boiling water, cook for 1 minute, then drain and refresh under cold water. Squeeze out the excess water, put into a mini food processor and whizz to a smooth paste. Add the mayonnaise and lemon juice and briefly whizz again until smooth. Transfer to a bowl, season and chill until needed.
Heat a deep-fat fryer or some sunower oil in a large, deep saucepan to 190°C. (When ready, a cube of bread added to the hot oil should brown in 30 seconds.)
Lightly season the flour and put onto a plate. Pour the beaten eggs into a shallow dish. Mix the breadcrumbs with the cayenne and a pinch of salt in another shallow dish.
Season the lemon sole fillets lightly on both sides, then dip, 1 at a time, in the flour, beaten egg and breadcrumbs to coat. Deep-fry, 2 pieces at a time, for 2 minutes, until crisp and golden. Drain on kitchen paper and keep warm while you cook the remainder. Serve hot with the green mayonnaise and lemon wedges.