Crumbed spiced lemon sole fillets

Posh fish fingers I suppose … but using frozen fillets from a previously prepared sole, an economical use of the fish nonetheless. Given that the fillets had been frozen I didn’t think they’d work too well in a simple, light dish such as lemon sole with brown butter, so crumbing and frying was the way to go. The spices are subtle, and need to be, but they definitely add something of interest and lovely extra depth to the crumbs. I served this with minted samphire and broad beans, roast cherry tomatoes and boiled new potatoes (I know, we’re getting towards, arguably silly, fancy fish and chips territory here, but it all works deliciously, I promise).

Serves 2


2 lemon sole fillets, cut in half; 1 egg whisked; small handful plain flour; handful breadcrumbs; 1 tsp each of ground cumin, coriander, fennel and grains of paradise or allspice; 1 tsp fine salt; sunflower oil; sea salt flakes


Heat the sunflower oil in a large pan or wok (no more than half full), or use a deep fryer.

Mix the flour with the spices and fine slat using a fork. Dip each fillet into the flour, then the egg, then the crumbs. Then immerse the crumbed fillets into the hot oil. Cook until beautiful and golden all over. Drain on kitchen paper, sprinkle with sea salt flakes and serve.


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