Sole Fillets in Almond and Ginger Crust
This recipe uses a double coating designed for maximum crispness. Almond flour and plain flour go in in equal parts (60 g each), which gives both structure and flavour, reinforced by the umami of the hard cheese. The fresh ginger in the egg wash provides the citrus note that lifts the sole.
Ingredients
- 4 fresh sole fillets
- 60 g almond flour (1/2 cup)
- 60 g all-purpose flour (plain flour), 1/2 cup
- 3 tbsp grated hard cheese (Parmesan type)
- 2 large eggs
- 1 cm fresh ginger, grated
- Salt, to taste
- Sunflower oil for frying
Method
- 1
Set up two stations: one with the mixture of both flours and the grated cheese, and the other with the beaten eggs together with the salt and the finely grated ginger.
- 2
Pass each fillet first through the dry mixture, then through the egg wash, and finally through the flour mixture a second time, pressing well to build a firm crust.
- 3
Fry in plenty of hot oil over medium-high heat until both sides are golden and crisp. Drain on kitchen paper to remove the excess fat.