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. 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. Meanwhile, dust the sole fillets in seasoned flour and shake off the excess. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a moderate heat for 4–5 minutes, without moving, until richly golden. You may also try making a basic lightly flavored herb and wine sauce to serve with Dover sole fillets. Heat the oil in a large well-seasoned or non-stick frying pan. 5 from 7 votes. 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. I loved her dearly and she was a wonderful cook. £48.95/KG (each portion is roughly 500g before preparation, the method will effect Tilapia works well, too. If in doubt, add a small cube of bread, which should sizzle quite fiercely; if it doesn't, the oil is not hot enough. You could also fillet your flat fish at home. 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 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). We used lemon sole, a flaky, mild-tasting white fish. 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. Shake the pan a little, then cook the fish, undisturbed, for about 4 mins … Do you want something that’s packed full of flavour, is delicious and healthy? Combine mayonnaise, 2 tablespoons cheese, mustard seed and pepper; spread over tops of fillets. 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. The second rule is you must have the fat hot enough. DIRECTIONS Mix the flour with seasoned salt and pepper in a shallow dish. Lemon sole is a flatfish native to Europe, where it’s popularly eaten. Fish, I feel, can be very successfully shallow-fried. Seafood connoisseurs appreciate the delicate texture and subtle flavors of this flatfish. Debbie Major's simple pan-fried dover sole recipe is perfect for a romantic meal for two. Prep Time 10 mins. Heat 1tbsp of olive oil and 10g-20g butter in a large frying pan over a medium heat. Heat a large non-stick pan and add the oil. Cook for 1 minute, then carefully flip each sole fillet with a spatula. Season fish with dill and salt. Lower the Dover sole fillets into the hot sautee pan one at a time so there is approximately 2 inches of space between them. Approximate grilling times are: Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. White fish needs to be brushed generously with melted butter and basted with more melted butter whilst cooking to prevent any dryness. Coat the sole fillets in the seasoned flour dust off any excess. Each side will only need about 90 seconds, so don't go far. Directions Preheat air fryer to 375 . Dover sole has become a featured seafood item on gourmet restaurant menus around the world. 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. Ingredients 50g unsalted butter, plus extra for greasing 2 x 400-450g sustainable whole dover sole, skinned on both Carefully turn the fish over and cook for a further 4–5 minutes until golden brown and cooked through. 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. Kippers weighing 9-10 oz (250-275 g) – 4 minutes each side. 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. Airman also studied nursing at San Diego State University. Add the fish to the frying pan, so the fish pieces are not touching. Fillets of the above – 2-3 minutes each side. My grandmother lived to be a hundred. Jeffrey Brian Airman is a writer, musician and food blogger. Perfect tips and hacks for when you want to create delicious and healthy fish recipes for dinner. Warn guests that there may be a few tiny bones remaining that were missed. For domestic grills, always pre-heat them to their highest setting a good 10 minutes in advance. 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. Lower the Dover sole fillets into the hot sautee pan one at a time so there is approximately 2 inches of space between them. 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. Your pan should be just quite hot, not very hot. Heat a large skillet over high heat. 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. Cynthia. Pan-searing and baking are the most common cooking techniques for lemon sole. Place in the fridge for 30 minutes to harden or keep in the freezer. Whole herring or mackerel weighing 8-10 oz (225-275 g) – 5-6 minutes each side. Poached sole is a really quick and fail safe way to cook the fish. Recipes include pan fried whole lemon sole and deep fried fillets. After you juice it throw in the lemon itself, cut up. Dredge the fish fillets in the flour mixture. Each side will only need about 90 seconds, so don't go far. 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. Kippers weighing 9-10 oz (250-275 g) – place a knob of butter on the flesh side and allow 4-5 minutes each side. Gently turn the fillets over with a broad spatula when the first side is golden brown. Rub the fish with salt and pepper on both sides. Pull out any bones that protrude from the flesh of the Dover sole fillets with a clean pair of needle-nose pliers. 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. Season the flour with salt and pepper. each oil and butter in a 12-inch nonstick skillet over medium-high heat. If you've got that right: 250g sole 8-9 minutes. Perfect pan-fried Dover sole Serves 2-4 Ingredients Dover Sole Vegetable oi Butter Half a lemon Method Timing is 'of the essence'. 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. Step 6 Gently turn the fillets over with a broad spatula when the first side is golden brown. Cook the fish, turning once with two wide spatulas, until golden-brown, about 3 minutes on each side. Make it for Valentine's day or as a quick weeknight meal. Add in about 3 tablespoons butter to the hot skillet. Fish steaks and fillets weighing 6-7 oz (175-200 g) – 5-6 minutes each side. Carefully set each whole red snapper into the hot oil. The best Dover sole is skinned, brushed with plenty of butter and grilled to perfection. Move the cooked Dover sole to a warm plate and squeeze a lemon wedge over it to release just a few drops of juice. Fillets of sole or plaice – 2-3 minutes each side. 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. Purchase whole skin-on Dover sole fillets or ask your fish monger to remove both fillets from the whole flatfish. Dover sole is a long, slipper-shaped flatfish with a small head, light-brown mottled skin and a creamy underside. Cook until fish flakes easily with a fork, 3-5 minutes. Finest quality cleaned & skinned Dover sole fillets from quayside to your doorstep in just 24hrs As a guide 1 fish feeds 1. Place fish in a single layer on greased tray in air-fryer basket. For gluten free option, coat fish with rice flour. I now prefer to use high-temperature oven roasting for chips. Heat 1 Tbsp. These make water yummy. Serve it plain or fancy it up with a caper butter sauce. Avoid strong flavors like robust cheeses and heavy spicing. Put the sole fillets into a clean plastic bag and season nicely with salt and pepper and a small handful of flour. Pan-Fried Dover Sole with Lemon and Capers. For a better experience on Delia Online website, enable JavaScript in your browser. Always drain shallow-fried fish on crumpled silicone paper (baking parchment) or absorbent kitchen paper before serving. 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. Lay out a square of cling film and top with the mixed butter. Lift onto a warm serving platter or board. When the second side is golden, pop the fillets Heat the oil in a large, non-stick frying pan until hot. Working one at a time, coat fish in flour, then in egg, and finally in panko, pressing to coat. 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. I have, I'm afraid, eliminated deep-frying from my own cooking repertoire. It is fine if their tails stick out of the pan. Move the sautee pan into a preheated 350-degree Fahrenheit oven when the fillets have been on the second side for approximately 90 seconds. Taste and adjust seasoning. Warm 3/8 inch vegetable oil over medium to medium-high heat in a very large nonstick frying pan. Toss around until all the fillets are well coated. 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. 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