Filetes de Linguado Fritos

Sole fillets

• 4 whole sole, filleted, skin removed (~350–450g)
• 80 g flour, for dusting
• 4 egg, beaten
• 30 ml lemon juice, fresh, for marinade
• 2 garlic, sliced, for marinade (removed before breading)
• to taste salt
• to taste white pepper
• 16 tbsp olive oil, for frying
• 4 lemon wedge
• a pinch fresh parsley, chopped(optional)

Marinade

1. 1

   Place the sole fillets in a shallow dish. Squeeze 30 ml lemon juice over them and tuck the sliced garlic cloves between the fillets.

   Tip: The lemon firms the flesh slightly and adds brightness; the garlic perfumes the fish without being fried.

2. 2

   Let the fillets marinade for 15–20 minutes at room temperature.

   18m

   Don't leave them longer than 20 minutes — the acid will start to 'cook' the delicate sole.

3. 3

   Remove and discard the garlic slices. Pat the fillets dry with paper towel.

   The garlic must be removed before breading — if garlic pieces end up in the coating, they burn and turn bitter during frying.

Bread and fry

1. 4

   Season the fillets lightly with salt and white pepper.
2. 5

   Dust with 80 g flour and shake off excess.
3. 6

   Dip into beaten egg.
4. 7

   Heat 16 tbsp olive oil in a pan over medium-high heat.

   medium-high
5. 8

   Fry the fillets about 60–90 seconds per side until lightly golden.

   3m

   Because sole fillets are thin, keep the heat reasonably high so they brown quickly without drying out.

6. 9

   Drain briefly on paper and finish with lemon and parsley.