Thursday, February 28, 2008

Fried Sole

Tonight's dinner features a recipe that I found on, changed around a bit to make it my own. Jeff's reaction to this was little more than "wow," as he was too busy eating it and savoring every bite to say anything more.

1 egg
2 tbsp. prepared mustard
1/2 tsp. salt
1/2 tsp. Cajun seasoning (or some other kind of seasoning; this is what we had on hand and sounded good)
1 1/2 cup potato flakes
3 tbsp. Parmesan
2 tsp. Italian seasoning
1/4 cup flour
1/4 cup oil for frying
4 (6-oz.) sole fillets

In a shallow dish, whisk egg, mustard, salt, and Cajun seasoning. In another shallow dish, combine potato flakes, Parmesan, and Italian seasoning. In another shallow dish, put flour.

Heat oil in large skillet over medium-high heat.

Dredge fillets in flour, then dip in egg-mustard mixture, then dredge in potato flake mixture. For extra crispy fish, dip in egg and potatoes a second time.

Fry in oil 3-4 minutes per side.

I found that this recipe made a lot of potato stuff, and not quite so much egg stuff, so you might want to increase the egg and mustard, and probably decrease the potato flakes unless you are intending to double dip.

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