DOVER SOLE RECIPE RECIPES

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PAN-FRIED DOVER SOLE RECIPE | ALLRECIPES



Pan-Fried Dover Sole Recipe | Allrecipes image

I created this recipe by combining a very light and tasty fish with an egg and crumb coating, adapted from the way that I used to fry the fish I caught from the lake as a kid in northern WI.

Provided by Ptrachte

Categories     Seafood    Fish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

1 cup crushed saltine crackers
2 eggs, beaten
1 pound Dover sole
¼ cup all-purpose flour
2 tablespoons vegetable oil, or more as needed
1 pinch fresh dill, or to taste
salt to taste

Steps:

  • Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
  • Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
  • Heat oil in a large, non-stick skillet over medium-high heat.
  • Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
  • Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.

Nutrition Facts : Calories 303 calories, CarbohydrateContent 18.6 g, CholesterolContent 153.2 mg, FatContent 12.7 g, FiberContent 0.7 g, ProteinContent 27 g, SaturatedFatContent 2.5 g, SodiumContent 354.6 mg, SugarContent 0.3 g

DOVER SOLE RECIPE | FISH RECIPES | JAMIE OLIVER RECIPES



Dover Sole Recipe | Fish Recipes | Jamie Oliver Recipes image

Being an Essex coast boy, a nice bit of Dover sole with the freshest seafood gets me every time

Total Time 25 minutes

Yield 2

Number Of Ingredients 9

125 g fresh cockles or small clams from sustainable sources, ask your fishmonger
2 rashers higher-welfare smoked streaky bacon
olive oil
2 sprigs fresh rosemary
1 small knob butter
2 x 450 g Dover sole from sustainable sources, ask your fishmonger, skinned
50 g peeled brown shrimps or small prawns from sustainable sources, ask your fishmonger
1 small bunch fresh chives
2 lemons

Steps:

    1. This is a great dish I made near my family’s historical stomping ground on the Essex coast: Leigh-on-Sea. I used Dover sole, but any sustainable or MSC-approved flatfish like plaice, dab or lemon sole would also be fantastic. Dover sole can be a bit on the pricey side, but they are so tasty that they are a wonderful treat every now and then. You want them skinned, with the heads left on, so ask your fishmonger to do this for you. I've used fresh cockles and peeled brown shrimps, which are deliciously sweet, but way underrated. This dish is best made for two so you can cook everything together quickly in one large pan. There's something about the way these ingredients work together that makes it such a luxurious dinner. Hope you love it..
    2. Sort through the cockles or clams and tap them. If any stay open, throw them away. Give them a wash and slush about in a bowl of cold water. Put a large frying pan on a medium heat and slice the bacon into matchsticks, then add to the pan along with a drizzle of olive oil and fry until lightly golden. Strip the leaves from the sprigs of rosemary and add to the pan. Fry for a few more minutes, then remove everything to a plate with a slotted spoon. Add a small knob of butter to the bacon fat, give it a little shake and carefully lay both fish in the hot pan, head to tail. You're going to cook them at a medium high heat, so it won't take long, but the cooking shouldn't run away from you. Cook the fish for about 4 minutes, then carefully and confidently turn each one over with a large fish slice. Quickly return the rosemary and bacon to the pan and add the shrimps and the cockles or clams. Using a tea towel to protect your hands, cover the pan immediately with a lid or tinfoil, making it as airtight as you can. Cook for another 4 minutes, or until the cockles have all opened.
    3. Finely slice the chives, then remove the foil when the time is up. Squeeze in the juice of a lemon, scatter over the chives, add a good pinch of salt and pepper, then chivvy the pan around with a sense of urgency and remove the fish to a warm platter or two plates, pouring over all the juices and seafood from the pan. Nice served with wedges of lemon on the side and a simple pea and spinach salad, some buttered asparagus or new potatoes.

Nutrition Facts : Calories 501 calories, FatContent 28.0 g fat, SaturatedFatContent 8.4 g saturated fat, ProteinContent 57.5 g protein, CarbohydrateContent 2.9 g carbohydrate, SugarContent 2.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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