Granny Filly’s Crispy Crumbed Soles
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
2020-07-30 10:07:51
Crispy, golden and delicious - every time!
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Ingredients
- Sole Fillets (2-3 per person))
- Milk
- Cornflake Crumbs (DO NOT SUBSTITUTE)
- Salt & Pepper
- Shards of butter (Keep butter refrigerated)
Instructions
- If you are using frozen sole fillets, you can allow them to defrost in the fridge overnight.
- 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.
- Line a baking tray with tin foil and grease with Spray and Cook.
- Remove the soles from the milk and allow to drip dry before placing on the baking tray.
- Season the fillets with salt and pepper.
- Sprinkle the cornflake crumbs generously over the fillets. Use your finger or the back of a spoon to evenly coat.
- 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).
- Switch the grill on to low and place the tray under the grill for approximately 2 minutes allowing the butter to melt.
- 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.
- Place the tray back under the grill, this time on a medium heat setting on the second shelf from the top.
- Grill for 5-7 minutes and remove from the oven. The crumbs should be a nice golden colour.
- Turn the fillets over and repeat the seasoning and crumbing process.
- Grill for a further 5-7 minutes.
- Remove from the oven and serve immediately with your choice of sides.
- I suggest serving with pink sauce - my easy recipe is in the notes below.
Notes
- My easy Pink Sauce
- 2 Tbsp Mayo
- 1 Tbsp Tomato Sauce
- 1 Tbsp Sweet Chilli Sauce
- 1 Tbsp Chutney
- (mix all together)
The Fish Wife https://fishwife.co.za/
Abalone in Panko Crumbs
This recipe is crispy, crunchy and absolutely delicious! So easy, so yum.
Abalone in Panko Crumbs
2020-05-28 21:16:30
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Ingredients
- 6 fresh abalone
- 1/2 cup flour
- 2 tsp salt
- 1 tsp pepper
- 1.5 cups panko crumbs
- 1 egg
- 50g butter
- 1 Tbsp olive oil
Instructions
- Clean abalone with a vegetable brush thoroughly to remove any black residue.
- Pat dry with paper towel.
- Slice abalone into thin rounds (I managed to get about 2-3 slices from each abalone).
- Using a meat mallet, pound the abalone until tender.
- Mix flour, salt and pepper together in a bowl.
- Dip abalone slices into the flour mixture, coating evenly and set aside in a separate dish.
- Beat the egg in a bowl and set aside.
- Pour the panko crumbs into a bowl and set aside.
- 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.
- Heat the butter and olive oil in a pan on a high heat and wait until its bubbling.
- Fry the panko coated abalone slices in the pan for 2-3 minutes a side until nice and golden.
- Remove from the pan and place on paper towel to absorb any excess oil.
- Serve with pink seafood sauce (recipe in notes).
My easy Pink Sauce
- 2 Tbsp Mayo
- 1 Tbsp Tomato Sauce
- 1 Tbsp Sweet Chilli Sauce
- 1 Tbsp Chutney
- (mix all together)
The Fish Wife https://fishwife.co.za/
Linguine Clams
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
2020-07-13 11:11:50
Serves 4
Comfort food with a zesty lemon cream sauce.
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Ingredients
- 2kg Clams in Shells
- 300g Linguine
- 1/4 cup Olive Oil
- 1/2 Tbsp Crushed Garlic
- 1 cup White Wine
- 1 Lemon (juiced)
- 1 cup Heavy Cream
- 3 Tbsp Chopped Parsley
- Salt & Pepper
Instructions
- 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.
- Set clams aside for later.
- On the stove, cook the linguine in a pot of boiling water for approximately 7 minutes.
- 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.
- Add the wine and lemon juice.
- Add the clams and allow them to steam in the wine broth for about 5 minutes.
- While the clams are steaming the pasta should be done. Remove from the pot and drain.
- Once the clams have finished steaming add the linguine and cream.
- Add the parsley, salt and pepper.
- Combine and allow to cook together for a minute and then remove from the stove and enjoy!
The Fish Wife https://fishwife.co.za/
