Lemon Herb Crusted Sole with Tartare Mayo
Craving Restaurant Style Fish at Home?
Fancy some posh fish and chips? Are you wondering what you can do with sole recipes ? Honestly, this Lemon & Herb Crusted Sole with Tartare Mayo is bangin' .
It's like taking your favourite chippy tea and giving it a gourmet makeover.
What's the Catch?
This isn't your average fish supper. We’re taking the humble sol fish recipe and turning it into something special. Originating from classic British seaside cuisine, it’s an elevated version of that familiar comfort food.
This recipe balances delicate fish with vibrant, homemade flavours.
While it's not rocket science, getting that perfect golden crust on your pan-fried sole recipe requires a little bit of attention.
Expect to spend around 35 minutes from start to finish, serving 2 hungry people. This recipe hits the spot.
Why This Sole Recipe Rocks
This recipe is packed with goodness. Sole is naturally low in fat and a great source of protein. It also boasts those essential omega-3s for a healthy heart! This recipe is ideal for a date night in or a fancy Friday night treat.
What makes this sole recipe special? The incredible contrast between the crispy, flavourful crust and the flaky, delicate fish. The homemade tartare mayo also adds a serious kick, it's so much better than anything you'd buy in a jar! Let's get started with what you’ll need.
Is Sole Recipes Healthy ?
Yes, sole recipes healthy can be. As Easy sole recipes are one of the healthiest meal options you can opt for because Sole is a lean source of protein and it is lower in fat and calories compared to some other types of fish.
This is a great option if you want to make a healthy meal.
Alright, let's dive into the nitty gritty! We are aiming to elevate the classic fish and chips with some sole recipes magic. Trust me, this dish will be a proper crowd pleaser.
Ingredients & Equipment: Let's Get Sorted
It is important to note, you can find good sole recipes healthy online too, if you looking for a light dinner.
Main Ingredients - Quality is Key
Here's what you'll need. This is based on my experience, so feel free to tweak it.
- Sole Fillets: 2 fillets, about 6 oz (170g) each. Freshness is key. Look for firm, shiny flesh. Honestly, baked Dover sole is lovely, but any fresh sole will do.
- Egg: 1 large, beaten.
- Flour: ½ cup (65g) all-purpose. Season it, mate!.
- Panko Breadcrumbs: ½ cup (50g) . Panko is better than regular breadcrumbs.
- Lemon Zest: 2 tablespoons , from about 2 lemons . Fresh lemons will give you that sole with lemon butter sauce taste.
- Fresh Parsley: 2 tablespoons , finely chopped.
- Fresh Dill: 1 tablespoon , finely chopped.
- Garlic Powder: ¼ teaspoon .
- Olive Oil: ¼ cup (60ml) for frying.
-
For the Tartare Mayo:
½ cup (120ml)
good quality mayonnaise. Hellmann's works wonders.
- Dill Pickles: 2 tablespoons , finely chopped. Gherkins, if you're fancy.
- Capers: 1 tablespoon , drained and finely chopped.
- Red Onion: 1 tablespoon , finely chopped.
- Lemon Juice: 1 tablespoon , freshly squeezed.
- Dijon Mustard: 1 teaspoon .
- Cayenne Pepper: A pinch (optional).
Seasoning Notes: Spice it Up!
The lemon and herb crust is the star. Don't be shy with the zest! The garlic powder adds a subtle warmth.
For the tartare mayo, fresh lemon juice is a must! You know?. A little cayenne pepper gives it a cheeky kick.
If you don't have Dijon, English mustard will do. Just use a bit less. Experiment with these easy sole recipes .
Equipment Needed
Keep it simple!. Here is the equipment needed for pan-fried sole recipe .
- 3 shallow dishes for breading.
- A large skillet or frying pan.
- A whisk for the egg.
- A small bowl for the tartare mayo.
- Optional but recommended: An instant read thermometer.
- Consider using these methods for crispy sole recipe
Honestly, you probably have most of this already. If you don't have shallow dishes, plates will do. This is not too difficult to prepare sol fish recipe .
Get Your Crispy On: Lemon & Herb Sole Recipe Sensation!
Fancy some sole recipes that will blow your socks off? I got you. This ain't your average boring fish dish.
We are taking pan-fried sole recipe to a new level. Think elevated fish and chips, a bit posh. honestly? It's easier than it sounds.
Prep Like a Pro: Mise en Place Magic
Right then, first things first, essential mise en place is key, innit? Get your 2 sole fillets out (about 6 oz each).
Pat them dry. Then grab your egg, flour, panko breadcrumbs, lemons, parsley, dill, garlic powder, mayo, pickles, capers, red onion, lemon, mustard, and cayenne.
Everything in its place, like a pro! This means less stress and more cooking fun. Got it? Cool! Safety wise, be careful with that hot oil when you're frying, yeah?
Let's Cook This Sole Recipe !
Ready to make some magic with these easy sole recipes ?
- Tartare Time: Mix the tartare mayo ingredients. Hellmann's rocks! Chill in the fridge.
- Bread tastic Prep: Flour in dish one, egg in dish two, panko mix in dish three.
- Bread the Sole : Flour, egg, then Panko mix. Make sure it sticks.
- Fry it Up: Heat 1/4 cup olive oil over medium heat. Don't overcrowd the pan!
- Cook : 3- 4 minutes each side, until golden. Aim for 145° F/ 63° C internal.
- Serve Immediately : With that yummy tartare sauce.
Pro Tips for a Crispy Sole Recipe
Want to really nail this recipe?
- Pat the sole dry, yeah? The crust sticks better!
- high-quality mayo makes all the difference!
- Avoid overcooking . Nobody likes dry fish.
For make-ahead options, the tartare sauce can be made a day in advance. If you don't like panko, maybe try regular breadcrumbs instead.
Wanna go sole recipes healthy ? Try to bake breaded sole at 400° F/ 200° C for 12- 15 minutes.
Honestly, this sol fish recipe is a winner. Give it a go! Maybe even try adding some cayenne pepper for a kick.
Now you got a great Baked Dover Sole or Sole With Lemon Butter Sauce dish, or even a great Tartare Sauce Recipe to add to a great Fish and chips recipe elevated .
Alright, let's dive deeper into this delicious sole recipe ! I've got some extra tips and tricks for you, based on my own kitchen adventures (and occasional disasters!).
Recipe Notes: Making This Sol Fish Recipe Your Own
Serving Suggestions: Let's Get Fancy (Or Not!)
Right, so you've got this glorious crispy sole recipe . How do you show it off? Plating is key! A swirl of that gorgeous homemade tartare sauce recipe, a sprinkle of fresh dill and lemon wedges.
Boom. Restaurant worthy.
For sides? Honestly, fish and chips recipe elevated is the obvious choice. Think proper pub chips, thick cut and fluffy. Otherwise, a bright green salad is always a winner.
Or even some mushy peas, if you're feeling properly British.
Storage Tips: Keep That Sole Recipes Healthy Freshness
If you have leftovers (unlikely, tbh!), pop the pan-fried sole recipe in an airtight container. It'll keep in the fridge for up to 2 days.
Freezing isn't really recommended for this particular recipe. The breading might get a bit soggy. Honestly, just eat it!
Reheating? A gentle reheat in the oven at 200° F/ 93° C is your best bet. Microwaving is a no-no unless you want sad, steamed fish.
Variations: Adapt That Baked Dover Sole !
Want to make it gluten-free? Easy! Swap the regular flour and panko for gluten-free versions. Job done.
Feeling spicy? Add a pinch of cayenne pepper to the breadcrumb mix. Sole with lemon butter sauce but with a kick.
For a lighter, summer version, try swapping out the parsley and dill for some fresh basil or mint. It's a game changer!
Nutrition Basics: Quick and Dirty
Okay, so this easy sole recipes dish clocks in at roughly 650 calories per serving. It's packed with protein (around 40g!), which is great for those muscles.
It's got a good amount of healthy fats (around 45g) from the olive oil and mayo. It also got about 20g of carbs, and around 600mg of sodium.
Just keep in mind, these are all estimates, yeah?
The real star here is the sole itself. It's a lean, white fish. It is packed with omega-3 fatty acids, which are amazing for your heart.
So, there you have it! I really hope this helps you make the best sole recipe ever. Cooking should be fun, so don't be afraid to experiment and make it your own.
You got this!
Frequently Asked Questions
What's the best way to ensure my Lemon & Herb Crusted Sole doesn't end up soggy? No one wants a soggy bottom, right?
Absolutely! To avoid a soggy disaster, make sure to thoroughly pat the sole fillets dry with paper towels before breading. This helps the breading adhere properly. Also, don't overcrowd the pan when frying; cook in batches to maintain the oil temperature, which is crucial for achieving that lovely crispiness.
Think of it like making a proper Sunday roast attention to detail is key!
Can I use a different fish for this recipe if I can't find sole?
Certainly! While sole is delicate and delicious, flounder or cod make excellent substitutes in this recipe. The key is to choose a white fish with a similar delicate flavour and texture. Remember to adjust the cooking time accordingly, as thicker fillets might require a bit longer to cook through.
It's all about improvising, a bit like finding a replacement when you've run out of custard for your trifle!
I'm trying to be a bit healthier; can I bake the sole instead of pan-frying it?
Good on you for keeping it healthy! Yes, you can definitely bake the breaded sole. Preheat your oven to 400°F/200°C and bake for 12-15 minutes, or until the fish is cooked through and the crust is golden brown. Lightly spray the breaded sole with cooking oil before baking to help it crisp up.
Think of it as a lighter version, like a skinny latte instead of a full fat one!
What's the best way to store leftovers of these sole recipes, if there are any?
If you happen to have any leftover Lemon & Herb Crusted Sole (unlikely, it's usually a clean plate!), store it in an airtight container in the refrigerator. It's best consumed within 1-2 days.
Reheating can be tricky to maintain the crispness; a brief re-crisp in a hot oven is better than microwaving which can make it sad and soggy. It's a bit like keeping your Sunday roast for the next day - still good, but never quite the same as fresh!
Can I make the Tartare Mayo ahead of time? I'm having a bit of a "bake off" style dinner party.
Absolutely! In fact, it's recommended. Making the Tartare Mayo a few hours in advance (or even the day before) allows the flavors to meld together beautifully. Just be sure to store it in an airtight container in the refrigerator. Like a good chutney, the flavor gets better with time!
Plus, it frees you up to focus on perfecting that crispy sole.
Are there any variations of this dish or other exciting sole recipes that I could try if I'm feeling adventurous?
Definitely! You could add a pinch of cayenne pepper to the breadcrumb mixture for a spicy kick, or experiment with different herbs like tarragon or chives. For a completely different spin, try grilling the sole with a simple lemon butter sauce. There are a lot of sole recipes!
Think of it as going beyond your standard shepherd's pie and trying a fancy game pie for a change same base, new exciting flavors!
Lemon Herb Crusted Sole With Tartare Mayo
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 650 |
|---|---|
| Protein | 40g |
| Fat | 45g |
| Carbs | 20g |
| Sodium | 600mg |
