This is a simple fish recipe you can use with any flat white fish like flounder of sole,
Note: This is one of our earlier recipes. Recently we prefer the Fabulous Fish Francaise recipe. This one is crunchy, the latter is cooked in the sauce more.
Ingredients:
- 8 Pieces of sole or flounder
- 2 Tablespoons dry vermouth
- 6 Tablespoons vegetable oil
- 1 Bay leaf
- S&P
- Seasoned flour for dredging
- 2 Eggs, beaten
- 1/2 Cup dry breadcrumbs or Panko
- 1 Clove garlic, crushed
- 2 Tablespoons chopped parsley
- 2 Tablespoons capers
- 1 Teaspoon chopped fresh oregano or 1/4 teaspoon dried
- Juice of 1 lemon and lemon wedges for garnish.
Directions:
Combine the vermouth, oil, bay leaf in a small saucepan and heat on gently so flavors will meld. Allow to cool completely and pour over fish in a shallow bowl. Let them marinate for about an hour turning several times.
Remove from marinade and and dredge with flour seasoned with salt and pepper. Dip fish fillets in the beaten egg and then coat with the breadcrumbs, pressing them in firmly.
Heat the oil in a large frying pan and cook fillets on both sides until golden brown. About 3-4 minutes per side.
Remove the fish from the pan and place on serving platter.
Pour out the oil and wipe the pan clean. Add the butter and garlic and cook till fragrant. Do not brown the garlic. Add the herbs, capers and lemon juice, then pour over the fish. Garnish with lemon wedges a little more parsley.
Serves 4
