Saturday, May 3, 2014

Fried Dover Sole (Dil Balığı Kızartması)




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.


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