A 15-year veteran of the restaurant industry, Airman has used his experience to cover food, restaurants, cooking and do-it-yourself projects. Warm the olive oil or clarified butter over medium heat in a sautee pan with a heavy bottom until smoke begins to rise from the surface. Tilapia works well, too. Olive oil gives the best degree of crispness. Step 2 – Easing the fish away from the bones Meanwhile, dust the sole fillets in seasoned flour and shake off the excess. Add remaining oil and butter to pan and repeat with remaining fish. Add the flour, salt and pepper to a shallow dish and mix them thoroughly with clean fingers. Yes, there are deep-frying machines, but they're a bother to clean and take up too much space. Lay out a square of cling film and top with the mixed butter. Pull out any bones that protrude from the flesh of the Dover sole fillets with a clean pair of needle-nose pliers. Kippers weighing 9-10 oz (250-275 g) – place a knob of butter on the flesh side and allow 4-5 minutes each side. Pan-Seared Lemon Sole This is one of those recipes you need to have in your repertoire. Heat the oil in a large well-seasoned or non-stick frying pan. Serve it with steamed new potatoes and sauteed spinach. Check the internal temperature of the fillets after they have baked for three minutes by inserting a probe thermometer into the thickest part of the flesh. Place in the fridge for 30 minutes to harden or keep in the freezer. Move the sautee pan into a preheated 350-degree Fahrenheit oven when the fillets have been on the second side for approximately 90 seconds. For domestic grills, always pre-heat them to their highest setting a good 10 minutes in advance. Place the fish in the pan, thinner side down, and fry for 2 minutes without touching, then turn the fish and cook for a further 2-3 minutes. Make it for Valentine's day or as a quick weeknight meal. Your pan should be just quite hot, not very hot. Fillets of sole or plaice – 2-3 minutes each side. Carefully set each whole red snapper into the hot oil. Purchase whole skin-on Dover sole fillets or ask your fish monger to remove both fillets from the whole flatfish. Season fish with dill and salt. I think times have changed and we've all moved on from not only the bother of it, but also the 'write your name in it' layer of grease it leaves on the kitchen walls. Put the sole fillets into a clean plastic bag and season nicely with salt and pepper and a small handful of flour. Do you want something that’s packed full of flavour, is delicious and healthy? Avoid strong flavors like robust cheeses and heavy spicing. My grandmother lived to be a hundred. The idea is to seal the fish in the hot fat on both sides – it is only when the fat isn't hot enough that fried fish tastes oily. Prep Time 10 mins. Pan fry over low heat for about 7 minutes per side. For gluten free option, coat fish with rice flour. When grilling, first remember to always line your grill pan with buttered foil, as this makes it easier to wash and prevents any fishy flavours from lingering in the pan. Add the fish to the frying pan, so the fish pieces are not touching. Pan-Fried Dover Sole with Lemon and Capers. Fillets of the above – 2-3 minutes each side. Cook for another 1 minute. Heat 1 Tbsp. The best Dover sole is skinned, brushed with plenty of butter and grilled to perfection. Print Recipe Pin Recipe Rate this Recipe. After you juice it throw in the lemon itself, cut up. Whole Dover sole, lemon sole or plaice weighing 10-12 oz (275-350 g) – grill for 4-6 minutes each side. £48.95/KG (each portion is roughly 500g before preparation, the method will effect Then add the juice from a whole lemon. Lower the Dover sole fillets into the hot sautee pan one at a time so there is approximately 2 inches of space between them. Lower the Dover sole fillets into the hot sautee pan one at a time so there is approximately 2 inches of space between them. Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Debbie Major's simple pan-fried dover sole recipe is perfect for a romantic meal for two. When butter is melted, add 2 pieces of fish and cook, turning once, until golden, about 6 minutes. Coat the sole fillets in the seasoned flour dust off any excess. Taste and adjust seasoning. First, the fish must be dried thoroughly with kitchen paper, and because the flesh of white fish is so delicate, there needs to be some kind of coating – try seasoned white or wholemeal flour, beaten egg and breadcrumbs. Shallow-frying guidelines are as follows: Whole Dover sole, lemon sole or plaice weighing 10-12 oz (275-350 g) each – 4-6 minutes each side. Rub the fish with salt and pepper on both sides. To cook: Whole Dover sole or fillets can be fried as they are or coated in seasoned flour or egg and breadcrumbs, heat a little oil and butter in a frying pan, and cook fillets for 1-2 minutes on each side and whole fish for 8-10 minutes on each side. Move the cooked Dover sole to a warm plate and squeeze a lemon wedge over it to release just a few drops of juice. National Oceanic and Atmospheric Administration: United States Standards for Grades of Flounder and Sole Fillets, National Oceanic and Atmospheric Administration: Fish Watch: Dover Sole, Food Network: Dover Sole a la Meuniere by Chef Gary Hoffman. Fast and Easy Pan Fried Dover Sole. Heat the oil in a large, non-stick frying pan until hot. Finest quality cleaned & skinned Dover sole fillets from quayside to your doorstep in just 24hrs As a guide 1 fish feeds 1. Each side will only need about 90 seconds, so don't go far. This is a whole Dover sole that has been gutted A 400g fish is a good serving for one person for the main course Our Dover soles are landed on the South Coast of the UK Want easy Dover sole? Lift onto a warm serving platter or board. Heat half the butter in a large Fish, I feel, can be very successfully shallow-fried. Heat a large skillet over high heat. … Heat the groundnut oil in a large, heavy-based frying pan over a medium heat, add the sole skin-side down and fry for 2 minutes. Dover sole is a bottom-dwelling flatfish that swims horizontally and has a different body structure from most fish. Fish fillets and steaks weighing 6-8 oz (175-225 g) – allow 5-6 minutes each side, flesh-side first, and have extra butter ready for basting during cooking. Lemon sole is a very delicate fish and it is important to cook it in an appropriate fashion if it is not to break up and spoil. Toss around until all the fillets are well coated. Cook until fish flakes easily with a fork, 3-5 minutes. Each side will only need about 90 seconds, so don't go far. 5 from 7 votes. If you've got that right: 250g sole 8-9 minutes. For a better experience on Delia Online website, enable JavaScript in your browser. I now prefer to use high-temperature oven roasting for chips. Lemon sole is a flatfish native to Europe, where it’s popularly eaten. each oil and butter in a 12-inch nonstick skillet over medium-high heat. Cook for 1 minute, then carefully flip each sole fillet with a spatula. Add one of the soles, lower the heat slightly and add a small piece of the butter. Seafood connoisseurs appreciate the delicate texture and subtle flavors of this flatfish. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, Grilled Cornish Mackerel with Salsa Verde, Delia's guide to storing your Christmas cake. Dredge the fish fillets in the flour mixture. Heat a large non-stick pan and add the oil. Place the floured fish in the pan, skinned side down. Cooking the fish shrinks the flesh and makes the bones easier to see and remove. Deep-frying lemon sole is a delicious way to cook this remarkable fish. Wrap and shape the butter in the cling film to form a sausage and tie up each end. Warn guests that there may be a few tiny bones remaining that were missed. Perfect pan-fried Dover sole Serves 2-4 Ingredients Dover Sole Vegetable oi Butter Half a lemon Method Timing is 'of the essence'. Now there is a true Dover sole and it is quite a fish -- connoisseurs consider it the king of all flatfish. Step 6 Gently turn the fillets over with a broad spatula when the first side is golden brown. Rinse sole and dab with kitchen paper to dry. Whole herring or mackerel weighing 8-10 oz (225-275 g) – 5-6 minutes each side. I have, I'm afraid, eliminated deep-frying from my own cooking repertoire. 350g sole 10-11 minutes 450g sole Heat a small frying pan and add the almonds, toast on a low heat for 2-3 minutes or until golden-brown. Cook the fish, turning once with two wide spatulas, until golden-brown, about 3 minutes on each side. Always drain shallow-fried fish on crumpled silicone paper (baking parchment) or absorbent kitchen paper before serving. Jeffrey Brian Airman is a writer, musician and food blogger. Buy fresh Dover sole online from The Cornish Fishmonger. Watch the oil as it's heating and you will see a shimmering haze that will cue you as to when to add the fish. We used lemon sole, a flaky, mild-tasting white fish. Whole Dover sole recipe, this fish can be pan fried but it cooks more uniformely under the grill. In an exclusive video guide created to accompany the release of his cookbook, Fish and Shellfish, Rick Stein demonstrates how to cook and prepare Dover sole.Packed with useful tips and insight from Britain's best-loved seafood expert, this short video clip will equip you with all the skills and techniques you need to make cooking Dover sole a pleasure. Fish steaks and fillets weighing 6-7 oz (175-200 g) – 5-6 minutes each side. Perfect tips and hacks for when you want to create delicious and healthy fish recipes for dinner. It is fine if their tails stick out of the pan. There should be enough to cover the pan and give a depth of about 3 mm – and the most vital point is that it must be really hot. Peel the dark skin from the back of the Dover sole fillets and dredge them quickly in the dish of flour to lightly coat all sides. When the oil is hot cook the fish for 2 minutes until golden, then flip over and cook for another two minutes. You might need to lower the heat to medium after turning, depending on how hot your pan … You may also try making a basic lightly flavored herb and wine sauce to serve with Dover sole fillets. Shake the pan a little, then cook the fish, undisturbed, for about 4 mins … Fillets of sole or plaice – 2-3 minutes each side. Close the oven door and check in one-minute intervals until the internal temperature is between 158 and 160 degrees F. Lift the cooked fillets from the pan with the broad spatula and move them to a draining rack to cool and drain for one minute. Combine mayonnaise, 2 tablespoons cheese, mustard seed and pepper; spread over tops of fillets. Add in about 3 tablespoons butter to the hot skillet. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Directions Preheat air fryer to 375 . Put the potatoes in a small pan of boiling salted water and boil for 10-12 minutes, or until tender, then drain. For Whole30 or Paleo options, omit flour and saute fish in clarified butter or ghee. Place fish in a single layer on greased tray in air-fryer basket. The second rule is you must have the fat hot enough. Recipes include pan fried whole lemon sole and deep fried fillets. Try our Dover sole fillets Serving suggestion: Perfect pan-fried Dover There are recipes on the site that have a flour and pepper crust and one with polenta (maize meal), which gives an extra crisp coating. Dover Sole Recipe - pan fried To serve 4 4 whole dover sole 4 oz (100g) butter milk 2 oz (50g) flour salt and pepper juice of 1 lemon 2 tablespoons fresh chopped parsley Wash and dry the fish. Airman also studied nursing at San Diego State University. Warm 3/8 inch vegetable oil over medium to medium-high heat in a very large nonstick frying pan. Serve it plain or fancy it up with a caper butter sauce. Jamie Oliver's guide on how to prepare Dover sole. Gently turn the fillets over with a broad spatula when the first side is golden brown. Carefully turn the fish over and cook for a further 4–5 minutes until golden brown and cooked through. Put your new potatoes into a large pan of salted, boiling water and cook for 12 minutes with the lid on. Dover sole is a long, slipper-shaped flatfish with a small head, light-brown mottled skin and a creamy underside. Approximate grilling times are: The best way to cook a world-class ingredient like a Dover sole is to keep the recipe simple so the fish is the main focus of the plate. Working one at a time, coat fish in flour, then in egg, and finally in panko, pressing to coat. I loved her dearly and she was a wonderful cook. Heat 1tbsp of olive oil and 10g-20g butter in a large frying pan over a medium heat. You could also fillet your flat fish at home. Fry over a moderate heat for 4–5 minutes, without moving, until richly golden. Dover sole has become a featured seafood item on gourmet restaurant menus around the world. Fish fillets and steaks weighing 6-8 oz (175-225 g) – allow 5-6 minutes each side, flesh-side first, and have extra butter ready for basting during cooking. Ingredients 50g unsalted butter, plus extra for greasing 2 x 400-450g sustainable whole dover sole, skinned on both If in doubt, add a small cube of bread, which should sizzle quite fiercely; if it doesn't, the oil is not hot enough. Whole herring weighing 6-8 oz (175-225 g) – score and butter as above and allow 4-5 minutes each side. Nathan Outlaw serves his deep-fried sole recipe with a tart cucumber salad and a zesty mayonnaise.Experiment by adding your own choice of herbs to the breadcrumbs – you really can't go far DIRECTIONS Mix the flour with seasoned salt and pepper in a shallow dish. When the second side is golden, pop the fillets Poached sole is a really quick and fail safe way to cook the fish. Season the flour with salt and pepper. Cynthia. This is something of a minefield to give timings for, because domestic grills vary so much, as do shelf-distances from the source of the heat, so bear this in mind when following these guidelines. Whole mackerel weighing 8-10 oz (225-275 g) – make 3 diagonal scores on each side and, if you wish, tuck in a slice of lemon or lime, brush with melted butter and grill for 6-7 minutes each side. Brown the butter in a large frying pan and add the sole fillets.They ought not be too tight in the pan (if necessary do two rounds of cooking). Pan-searing and baking are the most common cooking techniques for lemon sole. I have evocative memories of my grandmother shallow-frying skate wings, her favourite fish, which she first dipped into seasoned flour – they were golden and crisp at the edges and there were always special Victorian bone-handled fish knives and forks on the table. Meanwhile, I can still enjoy deep-fried fish and chips from my local chippy and other deep-fried foods in restaurants and let them have the bother of cleaning the ceiling and walls. White fish needs to be brushed generously with melted butter and basted with more melted butter whilst cooking to prevent any dryness. Kippers weighing 9-10 oz (250-275 g) – 4 minutes each side. These make water yummy. Shallow-fried fish makes a simple but very tempting supper dish, but you need to follow a few basic rules to get it absolutely right. Approximate grilling times are: Whole Dover sole, lemon sole or plaice weighing 10-12 oz (275-350 g) – grill for 4-6 minutes each side. If, on the other hand, you'd like to get a buttery flavour, then use half oil and half butter (on its own, butter burns too easily and can spoil the flavour).