Salt Chilli Sole with a Fresh Coriander Aioli
SERVES 4 SUPER EASY
Speaking from experience, people absolutely love this dish. It’s so racy and versatile and satisfying. Serve it with anything, from salad, to stir–fried vegetables, to spicy chips.
3 Dover sole, approx. 1 1/4 lb. each, skinned, filleted, and trimmed
2 Tbsp. whipping cream
1 egg white
Spiced Flour Mixture
150 g. plain flour
1 1/2 tsp. salt
3 Tbsp. sesame seeds (black and white mixed if possible )
2 tsp. white pepper
2 tsp. chilli powder
2 tsp. curry powder
Oil for deep frying
2 egg yolks
1 tsp. Dijon mustard
1 Tbsp. chopped garlic
1 Tbsp tomato paste
2 anchovies, finely chopped
1 tsp. white wine vinegar
1 Tbsp. water
lemon juice, to taste
3 Tbsp. fresh coriander, chopped
salt and white pepper
To make the Aioli
In a food processor, or blender, combine the egg yolks , tomato paste, garlic, vinegar, water, mustard, and anchovies. Blend together, and then with the machine still running, slowly pour in the oil, and process until smooth. Season with salt and pepper, and add abit of lemon juice to taste. Add the fresh coriander, and reserve in a small bowl.
To cook the Sole
Heat the oil in a deep fat fryer or large saucepan to 190’C.
Check that the sole fillets are dry. Cut each filet in half on a slight diagonal.
Combine the egg white and cream in a bowl, and then rub the sole fillets into this mixture so that each piece has a sticky coating. Now cover each heavily with the spicy flour pressing it into the fish so that it coats it thoroughly and evenly.
Fry in two batches, draining the fillets on paper towels as they are ready. It will take approximately 2 minutes for the fillets to cook to a nice golden brown.
Serve immediately on warmed plates.