Fillet Of Sole Escabeche

Name: Fillet Of Sole Escabeche
Total time: 1 h 4 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1/4 cup olive oil; 3/4 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

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.

Fillet Of Sole Escabeche prepared as a finished dish

Total: 1 hr 4 min
Yield: 4 servings
Difficulty: Easy
Cuisine: Spanish
Protein: Seafood

Ingredients

Servings

Original recipe

1/4 cup olive oil
3/4 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
1 quart vegetable oil, for frying

Shopping list for 4

Instructions

1
In a mixing bowl, combine olive oil, lime juice, cilantro, jalapeno, and garlic. Whisk until smooth.
2
Season fish with salt. Add to marinade and toss well. Cover with plastic wrap and refrigerate 1 hour.
3
Preheat frying oil to 360°F. Remove fish from refrigerator and drain.
4
Season flour with salt and pepper. Dredge fish in flour, coating completely.
5
Fry fish in batches until golden brown, 4-6 minutes. Drain on paper towels. Season. Serve warm with tartar sauce.

Ingredients

Servings

Original recipe

1/4 cup olive oil
3/4 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
1 quart vegetable oil, for frying

Shopping list for 4

Instructions

1
In a mixing bowl, combine olive oil, lime juice, cilantro, jalapeno, and garlic. Whisk until smooth.
2
Season fish with salt. Add to marinade and toss well. Cover with plastic wrap and refrigerate 1 hour.
3
Preheat frying oil to 360°F. Remove fish from refrigerator and drain.
4
Season flour with salt and pepper. Dredge fish in flour, coating completely.
5
Fry fish in batches until golden brown, 4-6 minutes. Drain on paper towels. Season. Serve warm with tartar sauce.