Made This Recipe? Add Your Photo
My mom used to make filet of sole this way several times a month when I was growing up. Dover Sole works best, but I've also used Petral Sole with success.
- 1 lb fillet of sole (ask for the thinner pieces)
- 1 cup all-purpose flour
- 1 cup self-rising flour
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cups vegetable oil (for frying)
- 1⁄2 cup mayonnaise
- 1⁄4 cup minced onion
- 1⁄4 cup minced green onion
- 2 tablespoons minced celery
- 1 tablespoon minced garlic
- 2 tablespoons prepared horseradish
- 2 tablespoons prepared whole grain mustard (dijon or creole recommended)
- 1 tablespoon prepared yellow mustard
- 1 tablespoon ketchup
- 2 tablespoons minced parsley
- 1 teaspoon salt
- 1 teaspoon gound cayenne pepper or 1 tablespoon Tabasco sauce
- 1⁄8 teaspoon ground black pepper
- 2 tablespoons roughly chopped capers
- Make Remoulade sauce first by stirring all ingredients together thoroughly.
- Refrigerate covered until ready to use (at least 20 minutes).
- Wash filets in cold water and pat dry with paper towels.
- Cut filets into strips (about 2" wide by 3" long).
- Place filet strips in bag of flour mixture and shake until all pieces are well coated.
- Lay strips out flat (not touching) on a piece of wax paper or plastic wrap and let rest for 10 minutes.
- Heat oil in heavy frying pan until it reaches 325 degrees F.
- Place as many pieces of fish in pan as you can without crowding them.
- Turn several times until the fish is deep golden brown.
- Remove and drain on cooling racks (draining on paper towels tends to make the fish soggy).
- Serve immediately using the Remoulade sauce for dipping.