My 17 month old twins love this fish. Ever since they were 8
months old, they have been eating this fish. I think the reason is because the
fish is so delicate, it is very soft and doesn’t require a lot of chewing. Since
this fish falls apart easily I usually sauté it in a pan for them, however I
would like a little more texture to the fish so I decided to fry them since it
was the family dinner. They actually had several rolls and normally each eats
one filet only (they are very thin filets). When the dover sole is rolled up like this it can be
fried or baked. I have tried it baked and I didn’t even need to hold it
together with a toothpick. Enjoy!
2 lb dover
sole filets
1 tsp salt
1 tsp red pepper flakes
1 tsp sumac
Juice of 1 lemon
For Frying:
1½ cup white flour
4 cups canola oil
In a large bowl, mix the lemon juice, salt, red pepper
flakes and sumac. Add the dover
sole filets and mix to coat the fish with all the ingredients. Roll each dover sole filet starting
from the thicker side of the filet towards the thinner end. Place a toothpick
in the middle to keep the roll together. Repeat this and place in a plate that
has higher edges so that all the juices from the fish will drain to the middle
of the plate. The juices then can be cleaned up with paper towel. Let them rest
for 10 minutes so that all the water drains out from the rolls.
Heat the oil. Coat the dover
sole rolls in flour and put in the oil. Fry until golden brown. Remove and
drain on a paper towel. Serve with lemon wedges and rice.
Labels: Seafood Dishes
