Breaded Sole Batons Recipe

1      Reviews by:    Sandra Johnson   Breaded Sole Batons Recipe cuts fish fillets into strips then alternatively coats strips with egg, seasoned flour and bread crumbs before frying to a golden brown before serving with lemon wedges and tartar sauce. Food Category:    Seafood Cuisine Origin:    Lite Lunches    Servings:2 Nutrition facts:609 calories17.5 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   12 Minutes Total Time:   22 Minutes

INGREDIENTS

• 10 oz. sole fillets, skinned
• 2 eggs
• 2 cups fine fresh breadcrumbs
• 3/4 cup plain (all-purpose) flour
• salt and ground black pepper
• oil, for frying
• lemon wedges and tartar sauce, to serve

DIRECTIONS

• Cut the fish fillets into long diagonal strips each measuring about 3/4 in. wide.
• Break the eggs into a shallow dish and beat well with a fork. Place the breadcrumbs in another shallow dish. Put the flour in a large plastic bag and season with salt and ground black pepper.
• Dip the fish strips in the egg, turning to coat well. Place on a plate and then shake a few at a time in the bag of seasoned flour. Dip the fish strips in the egg again and then in the bread crumbs, turning to coat well. Place on a tray in a single layer, not touching. Let the coating set for at least 5 minutes.
• Heat 1/2 in. oil in a large frying pan over medium-high heat. When the oil is hot (a cube of bread will sizzle) fry the fish strips in batches for about 2 to 2 1/2 minutes, turning once, taking care not to overcrowd the pan. Drain on kitchen paper and keep warm. Serve the fish with tartar sauce and lemon wedges.

HOME