Cornmeal Crusted Dover Sole

 

This recipe was another creation by Lance to use whatever we had in our fridge/pantry to create an awesome meal.  I’d never had the fish dover sole before, but we had bought some frozen filets at Trader Joe’s a little while back to try them out. 

Lance crusted the fish in corn muffin mix and spices (he’s had that box of Jiffy in the cabinet since before I knew him…finally found a good use for it).  It turned out fantastic – crispy crust on the outside and flaky white fish on the inside.  I would definitely make this again.  Here’s the basic recipe (I don’t really have exact measurements on this one since I wasn’t the one cooking this meal…)

Cornmeal Crusted Dover Sole

Ingredients:

·        Dover sole filets (ours were frozen from Trader Joe’s)

·        3 eggs

·        Splash of milk

·        Lemon juice

·        Butter

·        Peanut oil

·        Jiffy corn muffin mix

·        Williams Sonoma Potlatch seasoning

·        Williams Sonoma Sriracha Kaffir Lime Rub

 

Directions:

1.  If using frozen fish, thaw it out.    

2. Mix the eggs, milk, and a squirt of lemon juice together in a shallow dish.  In a separate bowl, combine the corn muffin mix with a bit of the Potlatch and Sriracha seasonings.    

3. Heat up a mix of butter and peanut oil in a large skillet (the peanut oil has a higher smoke point, so it will keep the butter from burning).    

 

4. Dip the fish into the egg mixture, then into the corn mix and gently place in the skillet.  Our filets were pretty thin, so they cooked quickly.  Flip them to the other side and keep an eye on them so they don’t burn. 

5. Place on paper towels to soak up the excess oil, then they’re ready to serve!  We had ours with a simple salad.