Deep-fried lemon sole with green mayonnaise

Deep-fried lemon sole with green mayonnaise
  • Serves icon Serves 4
  • Time icon 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.

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

  1. 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.
  2. 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.)
  3. 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.
  4. 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.

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