FBD

Fillet Of Sole Escabeche

Sole cubes marinated in a tangy lime-cilantro-jalapeno vinaigrette, then deep-fried in seasoned flour until golden — a bright, zesty Creole-style fish bite.

MexicanSeafoodEasy30 minBy Northstar

Ingredients

Servings
4
  • 0.3 cup olive oil
  • 0.8 cup fresh lime juice
  • 1 tbsp finely chopped fresh cilantro
  • 1 each small jalapeno, stemmed, seeded, finely chopped
  • 1 tsp chopped garlic
  • 1 lb fillet of sole, skin off, cut into 1/2-inch cubes
  • 1 cup flour
  • 4 cup vegetable oil, for frying

Instructions

  1. 1

    In a mixing bowl, combine olive oil, lime juice, cilantro, jalapeno, and garlic. Whisk until smooth.

  2. 2

    Season fish with salt. Add to marinade and toss well. Cover with plastic wrap and refrigerate 1 hour.

  3. 3

    Preheat frying oil to 360°F. Remove fish from refrigerator and drain.

  4. 4

    Season flour with salt and pepper. Dredge fish in flour, coating completely.

  5. 5

    Fry fish in batches until golden brown, 4-6 minutes. Drain on paper towels. Season. Serve warm with tartar sauce.

Tags

limeappetizeremerilsoleescabechefried-fish