Sole fish fillets coated in breading and oregano, deep-fried and served topped with quartered cherry tomatoes and a side of tarter sauce or drawn butter.
-By Carrie (Strommen) Lennie
½ cup fine dry bread crumbs
1 Tbsp finely-chopped oregano
salt to taste
4 Tbsp extra-virgin olive oil
4 sole fillets
1 large egg, lightly beaten
8 oz cherry tomatoes, cut into quarters
Tarter sauce or drawn (melted) butter
- Mix the breadcrumbs and oregano in a small bowl. Season with salt.
- Heat the oil in a large frying pan over medium heat. Dip the sole in the beaten egg, then in the breadcrumb mixture, making sure that they are well coated.
- Fry the fish for 4 minutes. Turn the fish over and fry for 3-4 more minutes, or until cooked through and golden brown. Drain well on paper towels.
- Garnish with the cherry tomatoes. Serve hot with drawn butter or tartar sauce.