One of the most wonderful fish dishes is the sole in batter. This fish has a very delicate taste. Plus, this fish is quick and easy to cook. French cuisine has always been distinguished by its simplicity and elegance.
It is necessary
- Soil - 700-800 g
- Lemon - ½ pc.
- Ghee - 5-7 tbsp spoons
- Flour - 4-6 tbsp. spoons
- Eggs - 2 pcs.
- Seasoning "Provencal herbs" or other seasoning for fish - 1-1, 5 tsp
- Ground black pepper
- Salt
- Parsley
Instructions
Step 1
Defrost the fillet. Defrosting must take place naturally; this cannot be done in a microwave oven. We rinse the fillet under running water and dry it with a paper towel.
Step 2
If the fillet is large, cut into two parts. Small ones can be fried whole.
Step 3
Mix seasoning with salt and pepper. Sprinkle on the fish. She should marinate for about 10 minutes.
Step 4
At this time, we prepare the batter. Beat the eggs and add the sifted flour to them. Mix thoroughly.
Step 5
Before frying, heat the pan so that the ghee is hot, but not yet boiled.
Step 6
After the fish has been marinated, roll each piece in batter and put in the pan. Fry on each side for 4-5 minutes. Cooking the tongue, like any other fish, should be over low heat.
Step 7
We spread the tongue on the dish. Sprinkle with finely chopped herbs.
Step 8
And now the final chord - put 3-4 tablespoons of oil in the pan, add lemon juice. As soon as it boils, pour this sauce over the fish and serve it on the table.
