then coat the fish lightly in the flour. Heat the oil for deep-frying in a wok or a skillet. When the oil is very hot, but not smoking, slide in the sole fillets, a few at a time. Fry gently for ...

Renowned for its delicate balance of flavors, this delightfully simple dish features tender sole fillets lightly floured ...

In this recipe, strips of fillet of sole are rolled to form what French cooks call paupiettes. Rolled beginning at the thickest end, the paupiettes will not unfurl as they cook. Using whipped butter ...

Suffolk magazine's resident chef Linda Duffin (aka Mrs Portly) is a food writer, recipe developer and cookery school owner based in rural ...

It can be bought whole or in fillets. Lemon sole fillets can be rolled around a stuffing and steamed or baked; the fish also goes well with the lighter flavours of Asian cooking such as lemongrass ...

This hot and sweet Japanese lemon sole recipe can be whipped up in minutes if you ask your fishmonger to do the hard work for you. For the fish, scale, clean and fillet the sole (or you can get ...

Flat fish such as sole or flounder have a delicate flaky flesh ... you can rinse off the fish or fillets in cold water, pat them dry with a paper towel and cover and refrigerate.

This is an easy dish that can be prepared in 30 minutes or less. Use skin-on fish fillets for the dish, because if the skin is removed, the fish is far more likely to fall apart as it’s stir-fried.

In a bowl, coat the Sole fish fillet pieces with corn flour until they are evenly coated. Set aside. 2. In a separate bowl, prepare the sauce by mixing Sriracha sauce, tomato sauce, Red Chilli Paste ...