Granny Filly’s Crispy Crumbed Soles

Soles | 30th July 2020 | By

This recipe is a family favourite and one I cannot take credit for! Thanks Granny Filly!

I previously did a crispy crumbed hake recipe which I adapted from this original – it’s an easy, versatile recipe that you can use on most white fish. Enjoy 🙂

Granny Filly's Crumbed Soles
Crispy, golden and delicious - every time!
  1. Sole Fillets (2-3 per person))
  2. Milk
  3. Cornflake Crumbs (DO NOT SUBSTITUTE)
  4. Salt & Pepper
  5. Shards of butter (Keep butter refrigerated)
  1. If you are using frozen sole fillets, you can allow them to defrost in the fridge overnight.
  2. Soak the soles in milk for approximately 2 hours. I use a bread tin for this as I find it to be the perfect size.
  3. Line a baking tray with tin foil and grease with Spray and Cook.
  4. Remove the soles from the milk and allow to drip dry before placing on the baking tray.
  5. Season the fillets with salt and pepper.
  6. Sprinkle the cornflake crumbs generously over the fillets. Use your finger or the back of a spoon to evenly coat.
  7. Slice thin shards of butter and space evenly over the fillets (make sure you are using refrigerated butter in order to cut your shards easily).
  8. Switch the grill on to low and place the tray under the grill for approximately 2 minutes allowing the butter to melt.
  9. Once the butter has melted remove from the oven and add extra shards of butter to any areas that have been missed and that remain dry.
  10. Place the tray back under the grill, this time on a medium heat setting on the second shelf from the top.
  11. Grill for 5-7 minutes and remove from the oven. The crumbs should be a nice golden colour.
  12. Turn the fillets over and repeat the seasoning and crumbing process.
  13. Grill for a further 5-7 minutes.
  14. Remove from the oven and serve immediately with your choice of sides.
  15. I suggest serving with pink sauce - my easy recipe is in the notes below.
  1. My easy Pink Sauce
  2. 2 Tbsp Mayo
  3. 1 Tbsp Tomato Sauce
  4. 1 Tbsp Sweet Chilli Sauce
  5. 1 Tbsp Chutney
  6. (mix all together)
The Fish Wife

Abalone in Panko Crumbs

Abalone | 23rd July 2020 | By

This recipe is crispy, crunchy and absolutely delicious! So easy, so yum.

Abalone in Panko Crumbs
  1. 6 fresh abalone
  2. 1/2 cup flour
  3. 2 tsp salt
  4. 1 tsp pepper
  5. 1.5 cups panko crumbs
  6. 1 egg
  7. 50g butter
  8. 1 Tbsp olive oil
  1. Clean abalone with a vegetable brush thoroughly to remove any black residue.
  2. Pat dry with paper towel.
  3. Slice abalone into thin rounds (I managed to get about 2-3 slices from each abalone).
  4. Using a meat mallet, pound the abalone until tender.
  5. Mix flour, salt and pepper together in a bowl.
  6. Dip abalone slices into the flour mixture, coating evenly and set aside in a separate dish.
  7. Beat the egg in a bowl and set aside.
  8. Pour the panko crumbs into a bowl and set aside.
  9. Dip the flour coated abalone into the egg mixture and then into the panko crumb mixture and place coated pieces into a separate bowl for frying later.
  10. Heat the butter and olive oil in a pan on a high heat and wait until its bubbling.
  11. Fry the panko coated abalone slices in the pan for 2-3 minutes a side until nice and golden.
  12. Remove from the pan and place on paper towel to absorb any excess oil.
  13. Serve with pink seafood sauce (recipe in notes).
My easy Pink Sauce
  1. 2 Tbsp Mayo
  2. 1 Tbsp Tomato Sauce
  3. 1 Tbsp Sweet Chilli Sauce
  4. 1 Tbsp Chutney
  5. (mix all together)
The Fish Wife


Linguine Clams

Clams | 13th July 2020 | By

This dish made the best Sunday dinner! It was a cold, rainy day and I felt like some comfort food. Quick and easy to throw together, it certainly didn’t disappoint.

Linguine Clams
Serves 4
Comfort food with a zesty lemon cream sauce.
  1. 2kg Clams in Shells
  2. 300g Linguine
  3. 1/4 cup Olive Oil
  4. 1/2 Tbsp Crushed Garlic
  5. 1 cup White Wine
  6. 1 Lemon (juiced)
  7. 1 cup Heavy Cream
  8. 3 Tbsp Chopped Parsley
  9. Salt & Pepper
  1. Use a vegetable brush to give the clams a quick scrub under some fresh water, so as to remove any dirt or loose broken shell that could end up in your dish.
  2. Set clams aside for later.
  3. On the stove, cook the linguine in a pot of boiling water for approximately 7 minutes.
  4. While the linguine is cooking, add the olive oil and garlic to a large pan/skillet and on a medium high heat cook for roughly 1-2 minutes.
  5. Add the wine and lemon juice.
  6. Add the clams and allow them to steam in the wine broth for about 5 minutes.
  7. While the clams are steaming the pasta should be done. Remove from the pot and drain.
  8. Once the clams have finished steaming add the linguine and cream.
  9. Add the parsley, salt and pepper.
  10. Combine and allow to cook together for a minute and then remove from the stove and enjoy!
The Fish Wife