Get ready to embark on a mouthwatering journey through the vibrant flavors of Malaysian cuisine with this irresistible Fried Lemon Sole recipe! Imagine golden, crispy fillets with a perfect blend of aromatic spices that will transport you straight to the bustling street markets of Malaysia. Whether you're a seafood lover or an adventurous home cook, this dish promises to deliver an explosion of flavor that will make your dinner table come alive with excitement!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Malaysian
Serves: 2 servings
Ingredients
- 2 lemon sole fillets
- 1/4 cup flour
- 1/4 teaspoon turmeric
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 lemon, sliced
Instructions
- Begin by preparing your ingredients. Gather 2 lemon sole fillets, 1/4 cup flour, 1/4 teaspoon turmeric, 1/4 teaspoon chili powder, 1/2 teaspoon salt, 1/4 cup vegetable oil, and 1 lemon for slicing.
- In a shallow dish, combine the flour, turmeric, chili powder, and salt. Mix well to ensure the spices are evenly distributed throughout the flour.
- Pat the lemon sole fillets dry with a paper towel to remove excess moisture. This will help the coating adhere better during frying.
- Coat each fillet in the seasoned flour mixture, ensuring both sides are evenly covered. Shake off any excess flour and set the fillets aside on a plate.
- In a large skillet, heat the vegetable oil over medium-high heat. You can test if the oil is hot enough by dropping a small pinch of the flour mixture into it; if it sizzles, the oil is ready.
- Carefully place the coated lemon sole fillets into the hot oil. Fry for about 3-4 minutes on one side, or until golden brown and crispy.
- Using a spatula, gently flip the fillets over and fry for an additional 3-4 minutes on the other side until they are cooked through and have a nice golden color.
- Once cooked, remove the fillets from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- While the fillets are resting, slice the lemon into wedges. These can be served alongside the fried sole for an added burst of freshness.
- Serve the Malaysian Fried Lemon Sole hot, garnished with lemon wedges on the side. Enjoy your delicious meal!
Tips
- Pat the fish dry thoroughly before coating to ensure a crispy, even crust that won't become soggy.
- Use fresh, high-quality lemon sole for the best flavor and texture.
- Control your oil temperature - too hot, and the outside will burn; too cool, and the fish will absorb too much oil.
- Don't overcrowd the pan, which can lower the oil temperature and result in greasy fish.
- Serve immediately after cooking to maintain the perfect crispy texture.
- Experiment with additional spices like garlic powder or paprika for extra depth of flavor.
- Use a cast-iron skillet if possible for more even heat distribution and a crispier finish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 35mg
