There are few things as simple and soul-lifting as a piece of impeccably fresh fish, cooked with care. This Crispy Lemon Sole is all about celebrating the gentle sweetness of the sea, wrapped in a delicate golden crumb and paired with a warm tartare sauce that feels every bit as comforting as it does bright.
It’s the kind of dish that reminds us why we cook: simple ingredients, treated with respect, coming together in a way that feels both nourishing and utterly joyful. A perfect example of slow, thoughtful food for a quiet evening at home.
Ingredients
½ cucumber peeled, deseeded and sliced
100ml water
50ml white wine vinegar
25g caster sugar
4 lemon sole fillets - skin removed
100g plain flour
2 eggs beaten
100g panko
2 egg yolks
1 tsp Engligh mustard
1 tsp white wine vinegar
250ml vegetable oil
50ml double cream
100ml fish stock
2 gherkins finely diced
1 tsp chives finely sliced
1 flat parsley finely sliced
1 tsp tarragon finely sliced
½ baby gem lettuce finely sliced
50g peas
2 tsp capers finely chopped
Salt
Pepper
Vegetable Oil for frying
Method
1. Start by breaded the fish fillets. For this you will need to set up 3 shallow bowls - one with flour, salt and pepper, another with beaten egg and finally one with the breadcrumbs or panko.
2. Dust the fish in the flour, then dip into the egg then finally the bread crumbs, ensuring they are completely covered.
3. To pickle the cucumber add the water, vinegar and sugar to a small saucepan on a high heat. When boiling remove from the heat, add the cucumber then leave to cool.
4. To make the sauce we start with a mayonnaise base - add the egg yolk, mustard and vinegar to a mixing bowl with a pinch of salt. Whisk to combine, then slowly stream in the vegetable oil to create a mayonnaise.
5. Add the cream, gherkins, capers and the herbs then set aside while you fry the fish.
6. To fry the fillets, heat 2cm of vegetable oil in a high sided frying pan to 170c, then carefully lower in the fish fillets. Fry for 2 minutes then turn, frying for a further 2 minutes or until golden brown. Remove from the pan drain on kitchen towel and season with salt
7. Meanwhile, heat the fish stock until just simmering.
8. Add the lettuce and peas to the sauce base then stir in the warm fish stock to finish the sauce.
9. Add the sauce to bowl or high sided plate then serve the fish fillets on top.
Now just sit back, fill your glass, and enjoy this beautifully light but warming dish that celebrates the wonderful Lemon Sole.
