Fried soles usually are served with fried whiting and calamari rings, lemon wedges and a hot fried chilli for garnish, next to a fresh salad and a cold drink. Who wouldn't want that.
|Homemade fried soles|
|Local soles next to whiting (above shrimps)|
Serves 4 to 6
Prep: 15 min - Frying: about 4 min/batch
- 1 1/2 kg of soles
- Salt and pepper for the fish and for the flour coating
- 3 cups of flour
- 1 cup of fine semolina flour (optional, for more crispiness)
- Vegetable oil for frying
Wash the soles, discard the heard. Set aside to drain and pat dry.
Season the fish with salt and pepper. Add some salt and pepper to the flour mix as well and coat each sole with it a couple of times from all sides. Pat it between your hands to get rid of excess flour.
Over medium heat the frying oil in a deep frying pan. Shallow-fry the soles, leaving space between each fish to flip it around.
It should take about 4 minutes for each bach to be cooked through. Place each fried fish in a strainer for a couple of minutes then place it on a piece of kitchen roll.
Serve warm with lemon wedges or slices, a Moroccan tomato and onion salad and a spicy tomato and harissa sauce (check link for the recipe).