Crispy Baked Sole with Dip

Ingredients

• 2 Eggs
• 1 Shallot
• 4 Tbsp mayonnaise
• 2 tbsp Sour cream
• 1 tbsp capers
• 2 small pickles
• 2 tbsp chives
• 1 tsp sharp mustard
• Salt
• Pepper (freshly ground)
• 600 g sole fillet
• 0.5 lemon (juice)
• 60 g flour
• 150 g breadcrumbs
• vegetable oil (for frying)

Instructions

1. 1.

   Hard boil the eggs for the sauce. Peel and finely chop the shallot. Add mayonnaise and sour cream, chop capers and add them as well. Dice the pickles very finely. Peel the eggs, dice them finely and add to the mixture. Combine everything, add chives, season with mustard, salt and pepper.

2. 2.

   Rinse the sole, pat dry and cut into strips about 5-6 cm long and 1 cm wide. Season with salt and pepper, drizzle with lemon juice and coat in flour. Shake off excess flour and dip portions in beaten eggs. Coat with breadcrumbs and fry in hot oil (about 170°C) in a pot or deep fryer for 3-4 minutes until golden brown.

3. 3.

   Drain on kitchen paper and serve with the tartar sauce.