Fried Sole Fillet with Brandy and Tomato Mayonnaise
⏳ Time
35 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Fried sole fillet with brandy and tomato mayonnaise
Ingredients
- Sole fillets - 3 lbs
- Farm fresh eggs - 2 pieces
- Wheat Flour - 2.8 oz
- Cotton Oil - 17 fl oz
- Mayonnaise - 3.5 oz
- Passata Tomato Sauce - 2 tablespoons
- Brandy - 1 tablespoon
- Salt - to taste
Step by Step guide
Step 1
Take two small plates. In one, beat the eggs, and in the other, place the flour.
Step 2
In a deep fryer or a deep skillet, heat the oil to 180–374°F (to check, you can use a cube of yesterday's bread: at this temperature, it should brown within 30 seconds).
Step 3
Lightly season the fish fillet with salt, then dip it in the eggs and coat it with flour. Shake off the excess and fry in hot oil until golden brown in batches. Once the pieces of fish are removed from the oil, let the excess fat drain and keep the cooked fillet warm while the rest is prepared.
Step 4
Mix the mayonnaise, tomato sauce, and brandy, and lightly whisk.
Step 5
Serve the fish immediately upon readiness, offering the mayonnaise on the side.
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