Pan-Fried Sole with Grated Potato Crust
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Sole
- 1 ⅕ kilograms potatoes
- 2 tsps Lime juice
- 100 grams Pastry flour
- 2 eggs
- 4 Tbsps vegetable oil
- 1 bunch parsley
- Remoulade sauce
Preparation steps
1.
Peel the potatoes, rinse and coarsely grate. Place in a clean cloth and squeeze out the excess liquid. Season the fish with salt and pepper and drizzle with lime juice. Dust with flour, dip in whisked eggs then coat in the grated potatoes.
2.
In a large skillet, heat the oil and sauté the fish for 6 minutes per side, until the potatoes are golden brown. Rinse the parsley and finely chop.
3.
Arrange the fish on serving plates and sprinkle with the parsley. Serve with the remoulade.
