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🍽️ Crispy Baked Sole Strips with Homemade Dip Sauce

649 kcal · 30 min · 4 servings

Ingredients

• 2 eggs
• 1 shallot
• 4 tbsp mayonnaise
• 2 tbsp sour cream
• 1 tbsp capers
• 2 small gherkins
• 2 tbsp chives
• 1 tsp hot mustard
• salt
• pepper (from the mill)
• 600 g sole fillet
• salt
• pepper (from the mill)
• 0.5 lemon (juice)
• 60 g flour
• 2 eggs
• 150 g breadcrumbs
• vegetable oil (for frying)

Instructions

1. 1. Boil the eggs in a pot of water until hard-boiled (approx. 10 minutes).
2. 2. Peel the shallot and chop it very finely.
3. 3. Add the mayonnaise and sour cream to a bowl.
4. 4. Finely chop the capers and add them to the mayonnaise mixture.
5. 5. Dice the cucumber very finely and add it to the mixture.
6. 6. Peel the boiled eggs and dice them finely.
7. 7. Add the diced eggs to the sauce.
8. 8. Mix all sauce ingredients thoroughly together.
9. 9. Finely chop the chives and stir them in.
10. 10. Season the sauce with mustard, salt, and pepper to taste.
11. 11. Rinse the sole under cold water.
12. 12. Pat the fish dry with kitchen paper.
13. 13. Cut the fish into strips 5 to 6 cm long and about 1 cm wide.
14. 14. Season the fish strips with salt and pepper.
15. 15. Drizzle the fish with lemon juice.
16. 16. Coat the fish strips in flour until fully covered.
17. 17. Shake off excess flour from the fish.
18. 18. Whisk the eggs in a separate bowl.
19. 19. Coat the floured fish strips in the whisked eggs.
20. 20. Bread the fish strips with the breadcrumbs.
21. 21. Heat the oil in a pot or deep fryer to approx. 170°C.
22. 22. Fry the fish portions in batches until golden brown (3-4 minutes).
23. 23. Let the finished fish strips drain on kitchen paper.
24. 24. Serve the fish with the prepared dip sauce.

Nutrition per serving

• kcal: 649
• Protein: 39 g · Fett/Fat: 37 g · Carbs: 41 g