Serves Serves 2
Fish Type Sole
In a non-stick pan, heat about 1cm deep of oil. While the oil is getting hot, gently flour the fish on both sides. Place the fish in the pan skin side down and crisp. If your oil is hot this should only take 1 to 1 ½ minutes. Carefully turn the fillet over so the flesh side goes crisp. This should only take a minute. Turn back over to skin side down and check if the fish is cooked. Do this by putting a fork through the thickest part of the flesh. If the flesh is white all the way through and comes away from the skin, the fish has been cooked correctly.
Serve with your mash and peas (don’t forget to eat the skin!)