Ingredients

  • 6 lemon sole fillets
  • 75g plain flour
  • 2 eggs
  • 100g panko breadcrumbs
  • 1 small bunch parsley, chopped
  • vegetable oil for frying
  • To serve, lemon wedges
Mayo:
  • 3 egg yolks
  • 1 tbs Dijon mustard
  • 200ml vegetable oil
  • ½ lemon juice only
  • Salt and pepper
  • 100g brown crab meat

Method

To make the mayo, whisk the egg yolks and Dijon together in a large bowl. Slowly add the vegetable oil whisking continuously, add the crab and lemon juice and season.

Heat a large pan of vegetable oil to 180c.

Mix the breadcrumbs with the parsley.

Coat the fish in flour, egg and then breadcrumbs and carefully lower into the oil. Cook for 1 minute until golden and crispy, drain onto paper and repeat.

Spoon the mayo into a pot and serve with the fish and lemon wedges.

Ingredients

  • 6 lemon sole fillets
  • 75g plain flour
  • 2 eggs
  • 100g panko breadcrumbs
  • 1 small bunch parsley, chopped
  • vegetable oil for frying
  • To serve, lemon wedges
Mayo:
  • 3 egg yolks
  • 1 tbs Dijon mustard
  • 200ml vegetable oil
  • ½ lemon juice only
  • Salt and pepper
  • 100g brown crab meat

Method

To make the mayo, whisk the egg yolks and Dijon together in a large bowl. Slowly add the vegetable oil whisking continuously, add the crab and lemon juice and season.

Heat a large pan of vegetable oil to 180c.

Mix the breadcrumbs with the parsley.

Coat the fish in flour, egg and then breadcrumbs and carefully lower into the oil. Cook for 1 minute until golden and crispy, drain onto paper and repeat.

Spoon the mayo into a pot and serve with the fish and lemon wedges.