Ingredients:

  • 2 sole fillets (about 6 oz/170g each), skin on or off, patted dry
  • 1 large egg, beaten
  • 1/2 cup (65g) all-purpose flour, seasoned with salt and pepper
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons finely grated lemon zest (from about 2 lemons)
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill
  • 1/4 teaspoon garlic powder
  • 1/4 cup (60ml) olive oil, for frying
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (120ml) good-quality mayonnaise
  • 2 tablespoons finely chopped dill pickles (gherkins)
  • 1 tablespoon finely chopped capers, drained
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • Pinch of cayenne pepper (optional)

Instructions:

  1. In a small bowl, combine all tartare mayo ingredients. Mix well and refrigerate until serving.
  2. In one shallow dish, place the seasoned flour. In another, place the beaten egg. In the third, combine the panko breadcrumbs, lemon zest, parsley, dill, and garlic powder.
  3. Dredge each sole fillet in the flour, shaking off excess. Dip into the egg, allowing excess to drip off. Then, press firmly into the panko mixture, ensuring the fish is fully coated.
  4. Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the breaded sole fillets in the pan.
  5. Cook for 3-4 minutes per side, or until the crust is golden brown and the fish is cooked through (it should flake easily with a fork and reach an internal temperature of 145°F/63°C). Adjust heat as needed to prevent burning.
  6. Serve the crispy sole fillets immediately with the chilled tartare mayo.