3/4 cup plain flour

2 tsp garlic salt

1 tsp ground black pepper

4 sole fillets

oil, for frying

juice of 2 limes

small bunch of fresh parsley, chopped, plus extra sprigs, to garnish

fresh salsa, to serve

  1. Mix the flour, garlic salt and pepper together, Spread out the seasoned flour mixture in a shallow dish. Pat the sole fillets dry with kitchen paper, then turn them in the seasoned flour until they are evenly coated.
  2. Pour oil into a wide frying pan to a depth of 1/2 in. Heat it until a cube of bread added to the oil rises to the surface and browns in 45-60 seconds.
  3. Add the fish, in batches if necessary, and fry for 3-4 minutes. Lift each fillet out and drain it on kitchen paper. Transfer to a heated serving dish.
  4. Squeeze the juice of half a lime over each piece of fish and sprinkle with the chopped parsley. Serve immediately, with a fresh salsa to complement the fish. Garnish with parsley sprigs. New potatoes would also go well.

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