• 4servings
  • 10minutes
  • 729calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB6, C
MineralsSelenium, Zinc, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g plain flour , plus extra for dusting

  2. oil , for deep frying 250g plain flour , plus extra for dusting

  3. 7g sachet fast action dried yeast

  4. 500ml milk

  5. 4 skinless lemon sole fillets

  6. oil , for deep frying

Instructions Jump to Ingredients ↑

  1. Halve the cucumber and scrape out the seeds, cut into thick half moons, put into a bowl and scatter with 2 tsp salt. Make the pickling liquid by combining the dill, vinegar, 100ml water, spices and sugar in a pan. Bring to the boil and stir to dissolve the sugar. Turn off the heat, allow to cool then sieve over the cucumber. Marinate for 2 hours. Make the batter by whisking the flour with the yeast and milk. Rest for an hour.

  2. For the lemon mayonnaise, whizz the egg yolk, mustard, zest and juice in the small bowl of a food processor with a pinch of salt. Keep the machine running then slowly add the oil to make a mayonnaise. Season.

  3. Heat oil in a pan no more than 1/3 full. Heat to 180C (or until a cube of bread browns in 30 seconds). Dust the sole fillets in flour and shake off the excess, then coat in the batter. Fry the sole until crisp and golden, about 3-4 minutes. Drain on kitchen paper. Serve with the mayonnaise and the cucumber. Sprinkle with extra dill to finish.


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