Fried sole fillet with brandy and tomato mayonnaise
8 servings
35 minutes
Fried sole fillet with brandy and tomato mayonnaise is a refined dish of French cuisine that combines the tenderness of fish with the rich flavor of the sauce. The light, airy fillet fried to a golden crust creates a crispy texture perfectly complemented by the tangy tomato mayonnaise with subtle hints of brandy. This sauce adds depth of flavor while gently highlighting the sea notes of the fish. The recipe originates from classic French gastronomy, where balance of flavors and exquisite simplicity in preparation are valued. The dish is perfect for a festive dinner or special occasion, served with white wine and fresh salad. Its ease of preparation makes it accessible even for home cooking, while the combination of ingredients offers true delight to every gourmet.
1
Take two small plates. Beat the eggs in one, and put flour in the other.
- Chicken egg: 2 pieces
- Wheat flour: 80 g
2
In a deep fryer or deep skillet, heat the oil to 180–190 degrees (you can check with a cube of yesterday's bread: at this temperature, it should brown within 30 seconds).
- Corn oil: 500 ml
3
Lightly season the fish fillet with salt, then dip in eggs and coat with flour. Shake off the excess and fry in hot oil until golden brown in batches. Once the fish pieces are out of the oil, let the excess fat drain and keep the cooked fillet warm while the rest cooks.
- Fillet of sole: 1.6 kg
- Salt: to taste
- Chicken egg: 2 pieces
- Wheat flour: 80 g
4
Mix mayonnaise, tomato sauce, and brandy, and whisk lightly.
- Mayonnaise: 100 g
- Tomato sauce: 2 tablespoons
- Brandy: 1 tablespoon
5
Serve the fish at the table immediately after cooking, offering mayonnaise separately.