Sole Goujons with Paprika Salt

2013-10-17
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Cinnamon Roll Bread Pudding

  • Spiced Venison with Parsnip Puree and Parsley Oil

Ingredients

  • 8 cups vegetable oil
  • 1 tablespoon salt, plus 3/4 teaspoon
  • 1/4 teaspoon smoked paprika (sweet or hot) or 1 teaspoon regular paprika (sweet or hot), plus
  • 2 pound sole fillets, skinned
  • 1/4 teaspoon pepper
  • 3/4 cup instant flour plus 1/4 cup
  • 1 cup chilled fresh seltzer or club soda

Method

Step 1

Heat oil in a 4 quart heavy pot over moderate heat until deep-fry thermometer registers 375 degrees F.

Step 2

Stir together 1 tablespoon the salt and 1/4 teaspoon of paprika in a small bowl.

Step 3

Make batter and fry fish: Pat sole dry, then cut crosswise on a diagonal into 1/2-inch wide strips.

Step 4

Whisk together flour, 1/4 teaspoon of remaining paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then whisk in seltzer. Working with 6 pieces at a time, dredge fish first in 1/4 cup instant flour, pat off excess. Then dip in batter to coat, shaking off excess, and fry, turning occasionally, until golden brown and fish is just cooked through (cut a piece open to test), 2 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then sprinkle with some of paprika salt. Skim any bits of fried batter from pot and return oil to 375 degrees F between batches.

Step 5

Serve with remaining paprika salt on the side, for dipping.

Recipe Type: Tags: , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *