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
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.
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