Deep-Fried Sole with Crisp Noodles and Brown Butter Sauce

Crispy battered sole served over puffed rice noodles with a tangy, golden-brown lemon and parsley butter sauce.

Fish Seafood Main Course Fried

Estimated Nutrition

Calories

1412.5

kcal / serving

1412.5 kcal total

Carbs

122.4g

per serving

122.4 g total

Fat

84.6g

per serving

84.6 g total

Protein

38.2g

per serving

38.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Self-Raising Flour

Plus extra for dusting

Dairy

Butter

Fruits

0.5

piece

Lemon

Juice only

piece

Lemon

Wedges for garnish

GrainsCereals

100

Rice Noodles

Liquids

150

Fizzy Water

Cold

NutsSeeds

pinch

Turmeric

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

handful

Parsley

Fresh, chopped

OilsFats

300

Vegetable Oil

For deep frying

Seafood

piece

Sole Fillet

Skinned

Method

Heat the vegetable oil in a large saucepan until a bread cube turns golden in 30 seconds.

Whisk the flour and cold fizzy water in a bowl until the consistency of double cream.

Coat the sole in flour, dip into the batter, and deep fry for five minutes until golden.

Drain the fried fish on kitchen paper.

Fry the rice noodles in the hot oil for one minute until puffed up and drain on paper.

Melt the butter in a pan until it turns golden-brown.

Stir in the lemon juice and parsley, season with salt and pepper, and cook for one minute.

Serve the fish over the noodles, pour over the sauce, and garnish with lemon wedges.