Home cook Sharmini Jayawardena
1.636Kg Lemon Sole filleted and cut into chunks
200gm unbleached all purpose flour for dusting
350gm unbleached all purpose flour for making the batter
Water for making the batter
Breadcrumbs as needed (I used Panko Japanese breadcrumbs)
Coconut oil for deep frying
Remove the fries from the freezer minutes before the deep frying of fish is concluded
A few pinches of sea salt for sprinkling on the fries as required
A glass of Canevari Prosecco – A sparkling wine from Veneto, Northern Italy. Italy. Made from Glera (grapes).
- Prepare the flour for dusting, the flour for batter and the breadcrumbs in three separate baking tins in a row at the workstation, ending with a platter to hold the bread crumbed fish.
- Make the batter by pouring some water into the pan with flour for making the batter. Mix the flour and water well together until it becomes a runny but thick consistency.
- Now dust a chunk of the fish in the flour for dusting by turning the fish over the top and the bottom, until it’s well dusted.
- Dip the chunk of fish in the pan with the batter. Coat it well.
- Remove it to the pan with breadcrumbs and coat it well with breadcrumbs.
- Place the fish on the platter prepped for this purpose. Continue in the same way with the rest of the fish. Avoid overlapping when placing on platter.
- Prepare a rectangular baking tin by placing a cooling rack over the top of the tin for draining the fish after deep frying.
- Prepare a platter with kitchen paper for draining the fries after deep frying.
- Deep fry the fish. Drain it and place it on the prepped rack.
- Deep fry the fries in the same oil after having finished deep frying the fish.
- Place the fries on the patter prepped for it to drain.
- Plate it up and serve with a dollop of mayonnaise.
- Pair it with a glass of Prosecco.