Malaysian fried lemon sole

Yield: 1 Servings

Measure Ingredient
6 \N Red Finger Chillies deseeded and roughly chopped, (I think what he means by these, are the only red chiles you can buy in Tesco's - so make a suitable substitution)
4 \N Garlic cloves roughly chopped
1 teaspoon Tumeric Powder
1 \N Piece (2\") of Fresh Root Ginger, roughly chopped
4 tablespoons Sunflower Oil
1 teaspoon Salt
2 tablespoons Vinegar
4 tablespoons Cold Water (up to 6)
\N \N Sunflower Oil for deep frying
6 ounces Cornflower
2 \N Lemon Sole, weighing about 450g (1lb) each fileted and skinned
\N \N Salt and Freshly Ground Black Pepper



Here's a Recipe I picked up from Tesco's the other day - it's a Rick Stein Recipe who is an eccentric Chef on the TV here, specialising in Seafood.

1. Put all the ingrdients for the chilli sauce into a liquidiser and blend untill smooth. Pour into a pan and simmer gently for 10 minutes or so until the mixture begins to separate. 2. Pour the sunflower oil into a large pan until it is about a third full.

Heat to 190C/375F or until a small piece of white bread dropped into the oil browns and rises to the surface in 1 minute. Put the chilli sauce in one shallow dish and the cornflower in another. Season the fish fillets and dip them first into the chilli sauce and then into the cornflower, making sure that it coats the fish evenly. Cook the fillets in the hot oil, 2 at a time for about 2 minutes or until crisp and golden. Lift out with a slotted spoon and drain on Kitchen paper.

Can substitute any fillets of flat fish for the Sole Posted to CHILE-HEADS DIGEST V3 #253 by Steve Jestico <jestico@...> on Mar 2, 1997.

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