Pan Fried Sole with Homemade Herb Mayonnaise
By Charlie Burke
Although aggressive fishery management has restored the once dangerously depleted population of haddock in New England waters, it still is at risk of over fishing, and cod, once abundant in the region, is now threatened. We should, then, be mindful of other species which equal these in quality and are under less stress.
Local sole, in this case grey sole, is firm fleshed with a mild sweet flavor, and its large surface area makes it ideal for pan frying. Last week I bought some perfectly fresh grey sole from a local fish market and decided to make an herbed mayonnaise to serve with it. The lemon juice in the mayonnaise would substitute for the lemon wedges usually served, and our young basil plants, due to be topped, would provide a spicy herbal accent.Lemon and basil are a perfect pairing; last year we made a lemon - basil sorbet, and the combination really worked.
Pan Fried Sole – 2 servings:
12 ounces sole fillets
1 egg white (or 2 if 2 large eggs were used)
½ cup corn starch or flour
½ cup flour
¼ cup corn meal
½ teaspoon cayenne
Kosher or sea salt and freshly ground pepper
Olive oil or vegetable oil
Mix the corn starch and egg white, thinning if necessary with water to the consistency of heavy cream. Mix flour, corn meal, cayenne and salt and pepper and place on a plate.
Heata heavy sauté pan over medium - high heat and film the bottom with the oil. Dip fillets into the egg white/corn starch mixture, letting excess drip off, then lightly coat each in the flour and corn meal, shaking off excess. Coat them just before frying.
Place fillets into sauté pan without crowding. Turn when edges are opaque and cook until just firm, 3 – 4 minutes per side, depending upon their thickness.
The fillets should be lightly browned. Serve on warmed plates with a dollop of the herbed mayonnaise* and your choice of vegetables -in the photograph, the last of this year’s fresh asparagus and pan fried potatoes. A dry white wine, such as Sauvignon Blanc would go well, as would a dry Riesling.
*Use this recipe for Fresh Real Mayonnaise. This fresh mayonnaise brought this recipe for simple sautéed fish to a different level and will do the same for everything from BLT’s to chilled lobster, so give it a try the next time you are entertaining.