CookEat Recipe
Crisp Matchstick Sole Strips
Very fine sole strips firmed in lemon juice, dipped in milk and flour, then fried separately until crisp as an accompaniment to fried sole.
Method
Steps
Step 1
Gather the ingredients: 200 g skinless sole fillets, from 1–2 medium fish as needed; Juice of 1 lemon, or enough to moisten all the strips; 100 ml milk; 60 g plain flour; About 500 ml olive oil for frying in a small deep pan, adjusted to safe pan depth; only a small part is absorbed; Salt.
Step 2
Check the sole fillets for bones. Cut crosswise on a slant into very fine matchstick strips, about 2–3 mm thick; the diagonal cut gives slightly longer strips.
Step 3
Put in a covered shallow bowl with enough lemon juice to moisten all the strips and refrigerate at 4°C or colder for 2–3 hours. The stated duration allows 2 hours. The lemon firms the flesh but does not replace cooking or refrigeration.
Step 4
Just before serving, drain and pat the strips dry with clean absorbent paper. Dip briefly in the milk, drain, then toss lightly in flour. Separate the strands and shake off excess flour so they do not form clumps.
Step 5
Heat the oil to about 170°C in a deep stable pan filled no more than halfway. Fry small batches for about 1–2 minutes until crisp and cooked through; cook the flesh through to at least 70°C, checking the largest strip with a fine probe, and do not overcrowd. Drain, salt lightly and serve immediately as the crisp sole-strip accompaniment itself or beside separately prepared fried sole.
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