Crispy Fillet Of Sole W/ Remoulade Sauce

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb fillet of sole (ask for the thinner pieces)
• 1 cup all-purpose flour
• 1 cup self-rising flour
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cups vegetable oil (for frying)
• 1/2 cup mayonnaise
• 1/4 cup minced onion
• 1/4 cup minced green onion
• 2 tablespoons minced celery
• 1 tablespoon minced garlic
• 2 tablespoons prepared horseradish
• 2 tablespoons prepared whole grain mustard (dijon or creole recommended)
• 1 tablespoon prepared yellow mustard
• 1 tablespoon ketchup
• 2 tablespoons minced parsley
• 1 teaspoon salt
• 1 teaspoon gound cayenne pepper or 1 tablespoon tabasco sauce
• 1/8 teaspoon ground black pepper
• 2 tablespoons roughly chopped capers

Recipe

• 1 make remoulade sauce first by stirring all ingredients together thoroughly.
• 2 refrigerate covered until ready to use (at least 20 minutes).
• 3 wash filets in cold water and pat dry with paper towels.
• 4 cut filets into strips (about 2" wide by 3" long).
• 5 place filet strips in bag of flour mixture and shake until all pieces are well coated.
• 6 lay strips out flat (not touching) on a piece of wax paper or plastic wrap and let rest for 10 minutes.
• 7 heat oil in heavy frying pan until it reaches 325 degrees f.
• 8 place as many pieces of fish in pan as you can without crowding them.
• 9 turn several times until the fish is deep golden brown.
• 10 remove and drain on cooling racks (draining on paper towels tends to make the fish soggy).
• 11 serve immediately using the remoulade sauce for dipping.