See Also: Fish and Seafood · Main Dishes
Fried Petrale Sole
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Or use Sand Dabs or other soft delicate fish when in season instead of petrale. Serve this with cooked pasta on the side, as well as my Carrot Salad Dressing over greens!
2-3 Petrale fillets, or similar
1-2 teaspoons mild prepared mustard
1/2 cup unbleached organic flour
1 teaspoon fine sea salt
1/2 teaspoon freshly ground peppercorns
zest of 1/2 lemon
1 teaspoon herbs of choice, or use a prepared blend such as Rosie's, etc.
vegetable oil such as canola, peanut, or olive oil
lemon slices
snipped fresh parsley or other herbs (oregano is wonderful)
Pat the fish dry with paper towels. Brush with the mustard to make a tacky surface. In small bowl combine flour, salt, pepper, zest and herb mixture. Coat each fish piece with the flour mixture. In meantime, using a heavy bottomed saute pan or wok heat enough oil to cover bottom of pan by about 1 inch. Heat until 375 degrees on a thermometer. Fry the fish in batches so that the pieces do not touch. It takes only 1-2 minutes, depending on thickenss of fish. Turn and cook on other side. Do not overcook! Serve sprinkled with fresh snipped parsley and lemon slices to squeeze juice over the fish at the table.
Recipe created 2005-08-26.
