Prep 30 mins
Cook 5 mins
Originally from the Rio Cafe, Astoria, Oregon, and modified from "The Northwest Best Places Cookbook". I was looking for a Sole recipe that was a little more spicy than your average butter and herb sauce. Goes well with beans and rice. Flounder will work just as well.
For the Sole
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1⁄3 cup milk
- 2 cups finely ground cracker crumbs, bread crumbs (esp. panko)
- 1 1⁄2 lbs sole fillets (petrale, lemon or rex sole, or flounder)
- 1⁄4 cup vegetable oil (more if needed)
For the Red Chile Garlic Salsa
- 1⁄2 cup whole dried red chili (chiles de arbol)
- 3⁄4 cup boiling water
- 1⁄4 cup chopped onion
- 5 garlic cloves, minced
- 1 tablespoon coarsely chopped cilantro
- 1 1⁄2 teaspoons paprika
- 1⁄2-1 teaspoon ground cayenne pepper (adjust accordingly, as it's hot!)
- 1 1⁄2 teaspoons dried red pepper flakes
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon lemon juice
- 1⁄2 teaspoon ground cumin
- For the salsa:.
- Heat whole chiles in a heavy skillet over high heat (no oil) to about half-blackened. Immediately put chiles in a bowl, pour boiling water over and set aside.
- Once lukewarm, put the chile-water mixture in a food-processor with the rest of the salsa ingredients (onion through cumin). Mix until well-mixed but slightly chunky. Set aside.
- For the fish:.
- Beat the eggs and milk in a shallow dish. Put the flour, salt and pepper in a shallow dish. Put the cracker/bread crumbs in another shallow dish.
- Dip the fish in the flour, the egg and then the crumbs. Set aside on a plate lightly dusted with flour. Repeat with remaining fillets.
- Heat the oil in a large, heavy skillet to medium. Add the sole and cook until golden brown (about 2 minutes). Turn the fish, drizzle with salsa and continue cooking until fish is just cooked through, about 2 more minutes (or until opaque and flakes easily with fork).
- Serve additional salsa on side.