Fillet Of Sole Escabeche
Instructions:
- 1/4 Cup Olive oil
- 3/4 Cup Fresh lime juice
- 1 Tablespoon Finely chopped fresh cilantro
- 1 Small Jalapeno; stemmed, seeded and finely chopped
- 1 Teaspoon Chopped garlic
- 1 Pound Fillet of sole; skin off, cut into 1/2−inch cubes
- Salt
- 1 Cup Flour
- Vegetable oil for frying
- In mixing bowl, combine the oil, lime juice, cilantro, jalapeno and garlic. Whisk until smooth. Season the fish with salt.
- Add the fish to the marinade and toss well.
- Cover with plastic wrap and refrigerate for 1 hour. Preheat the oil to 360 degrees F.
- Remove the fish from the refrigerator and drain. Season the flour with salt and pepper.
- Dredge the fish in the flour, coating completely.
- Fry the fish in batches until golden brown, about 4 to 6 minutes.
- Remove and drain on paper towels. Season with salt and pepper.
- Serve warm with the tartar sauce.
- Yield: 4 servings