Golden pieces of sole in dough with paprika and salt
4 servings
25 minutes
Golden pieces of sole in batter with paprika and salt are an exquisite dish of French cuisine, combining tender fish fillet and a crispy aromatic crust. Sole is renowned for its delicate flavor and soft texture, while the batter with smoked paprika adds spiciness and a light smoky note. The crust becomes airy thanks to soda water, and the golden hue makes the dish not only appetizing but also aesthetically pleasing. This recipe is perfect for festive dinners or cozy home gatherings, served with lemon wedges or light sauces that enhance the rich flavor of the fish. Frying in hot oil creates a crispy texture, while spices add depth to the aroma. Each piece embodies the harmony of traditional French cooking, merging simplicity in preparation with sophistication in taste.
1
Heat the oil in a pot over medium heat to 190 degrees.
- Vegetable oil: 8 glasss
2
In a small bowl, mix 1 tablespoon of salt and half a paprika.
- Smoked paprika: 0.5 teaspoon
3
Thoroughly dry the fish fillet and cut it into thin diagonal strips.
- Fillet of sole: 900 g
4
In a bowl, mix the flour, remaining paprika, 0.75 teaspoons of salt, and 0.25 teaspoons of pepper. Then add the baking soda and mix well.
- Wheat flour: 0.8 glass
- Smoked paprika: 0.5 teaspoon
- Soda water: 1 glass
5
Dip several pieces of fish in the batter, shake off the excess, and fry in heated oil for about 3-4 minutes until cooked and golden brown. Place on paper towels and sprinkle with a mixture of salt and paprika. Reheat the oil to 190 degrees and finish frying the fish.
- Fillet of sole: 900 g
- Vegetable oil: 8 glasss
- Smoked paprika: 0.5 teaspoon
6
Serve with the remaining salt and paprika.
- Smoked paprika: 0.5 teaspoon