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Ingredientes
- 1 1/2 lb Fillet of sole
- 3 x Large eggs, lightly beaten
- 1 c. All-purpose flour, seasoned with
- 1 tsp Salt, and
- 1/4 tsp Black pepper
- 1 c. Freshly made bread crumbs Vegetable oil, for frying
- 1 c. Mayonnaise
- 2 Tbsp. White wine vinegar
- 1 tsp Dijon mustard
- 1/4 c. Cornichons, or possibly sweet pickles, finely minced
- 1 Tbsp. Shallot, finely minced
- 1 tsp Capers
- 2 Tbsp. Flat-leaf parsley, finely minced
Direcciones
- How to Prepare the Fillets:1. Cut the fish into diagonal 1/2-inch strips (crosswise).
- 2. Roll them in the seasoned flour, tapping off excess flour, dip them into the beaten Large eggs, then coat them in the bread crumbs.
- 3. Heat the oil in a large pot or possibly deep fryer to 360 F.
- 4. Fry the strips a few at a time till lightly golden, about three min.
- 5. Drain on paper towels and serve with tartar sauce.
- How to Preapre the Tartar Sauce:Combine all ingredients in a medium bowl. Let sit at least one hour in the refrigerator before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 4 servings | |
| Calories 844 | |
| Calories from Fat 478 | 57% |
| Total Fat 54.0g | 68% |
| Saturated Fat 8.45g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 1297mg | 54% |
| Potassium 782mg | 22% |
| Total Carbs 44.44g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.25g | 2% |
| Protein 43.73g | 70% |
