The popularity of such a fish product as the sole has been growing in recent years. This is not surprising. Practically boneless soft, tender and very juicy meat of this saltwater dweller, if it is properly prepared, simply drives not only ordinary fish lovers, but also capricious and overly picky gourmets, crazy. There are a great number of ways and recipes for preparing dishes from the sea language, and, of course, for a change I would like to master all of them, or at least most of them. And today I have mastered the next recipe for cooking this fish - a sole in cheese batter. In the process of frying, cheese from cheese absorbs most of the fat from the fish fillets, and as a result the fish turns out to be quite appetizing and not too fat. I spent about an hour on the preparation of this dish.

True, the result of my labors is much faster.

So, stock the following components:

2 carcasses of sea tongue fillet
  salt
  3 tablespoons flour
  ground pepper
  Baking soda - one third of teaspoon
  2 eggs
  half lemon
  100 g of mayonnaise and hard cheese
  vegetable oil

If the products are prepared, proceed to the preparation of the dish: a sole in cheese batter based on a photo recipe

We start with the preparation of fish.

Carefully wash the fish fillet under water and wipe with a napkin. I even squeeze it a little, it's too watery. Cut fish into comfortable pieces. I like the size of 5 cm x 2 cm

Squeeze juice out of half a lemon. I use for this purpose.

Place the fish fillet pieces in a deep bowl, season with pepper, lemon juice and salt. Mix well and set aside for at least 15 minutes to marinate (preferably longer). Periodically, it is desirable to mix again, so that the fish is better soaked in spices.

Cooking batter.

We grind the cheese on a fine grater and mix it with the rest of the ingredients (eggs, a little pepper and salt, mayonnaise, soda).

Last add flour, trying to bring the consistency of batter to a viscous dough.

Cooking fillet in batter.

Put a piece of fish in the dough, with two forks we coat it from all sides and put it into the pan, two centimeters in height filled with vegetable oil.

The oil should be evenly, but not hard to boil. After 4 minutes of frying, turn over the pieces and give the same time to fry the second side.

We take out 2 forks or skimmer from boiling oil the finished fish in batter and spread it first on a plate covered with napkins. This procedure is required to eliminate excess oil. Then lay out the beautiful pieces of fish in cheese batter on a dish and serve to the table.

Today we will prepare the sole. Unfortunately, under the guise of this fish, dishonest sellers often offer us pangasius. Immediately it should be said that this is a completely different fish, although it looks alike. This sea language is expensive and is considered a delicacy. How to cook it? Especially tasty is obtained seawater in batter.

How to cook seawater in batter?

Such a seemingly simple dish, like a fish, fried or baked in batter, is actually quite capricious. No, it's easy to cook if you follow some important rules. Let us dwell on them in detail:

• Before frying any fish in batter, it is necessary to warm the pan well. If this is not done, the batter will spread, and the finished dish will turn out far from aesthetic.
• For the same reason, you need to make sure that the batter is not too liquid. And if, in your opinion, the batter is thin, add a little sifted flour.
• To fry the sole in batter in two ways - with the lid open and closed. In the first case, the fish will be covered with a crisp crust, and in the second - it will turn out juicy and soft.
• You should not put too many fish pieces in the pan at once, otherwise they may stick to each other, and the temperature threshold of the oil will drop sharply, the batter will soften, which will affect the appearance of the finished dish.
• Sea tongue cooked in batter harmonizes to taste with vegetable side dish and creamy sauce.

Here, in principle, and all the secrets of cooking fillet of sea language in batter, now you can safely move from words to deeds.

Classic recipe

So, we are preparing the navy tongue. Recipe with a photo will help you understand this simple culinary process. Classic and, perhaps, the most delicious klyar consists of flour and eggs. These simple ingredients will help us to fry a juicy and delicate fish.

Composition:

• 0.5 kg of sole (fillet);
• 2 eggs;
• 5 tbsp. l sifted flour;
• 5 tbsp. l filtered water;
• ¼ tsp soda;
• 0.5-1 tsp. sugar;
• spice mix;
• vegetable oil;
• salt.

Cooking:

• Rinse and dry the fish fillets. We cut the sole with medium equal pieces.
• Season the fish with spices and salt. All mix and leave for 15-20 minutes.

• In the meantime, prepare the crew. Eggs drive in a deep cup, lightly salt, add granulated sugar and soda.

• Mixer or blender, beat the egg mixture, as they say, until a stable foam, and then pour in the filtered water.

• Without ceasing to work as a mixer, add sifted flour to the batter.

• The finished “correct” batter resembles sour cream in consistency, that is, it is neither thick nor liquid.

• Heat the refined vegetable oil in the pan.

• Carefully place the fish in the pan and fry on one side until a golden, beautiful crust appears.

• Then fry the fillet on the other side until cooked.

• Put fried fish in a colander or on a kitchen paper towel to drain excess oil.

Baked Fish Under Cheese Coat

We already know how to fry the fish tongue in batter, and now let's consider the recipe for baked fish under cheese coat. The role of batter will perform crackers for breading, grated cheese and a mixture of oils. Of course, such a batter is more like a breading, but if you get a fish delicacy in your hands, you should definitely try this recipe.

Composition:

• 0.7 kg fillet of sole;
• 1 tbsp. bread crumbs;
• 2-3 art. l butter;
• 150 grams of cheese;
• salt;
• blend of spices;
• vegetable oil.

Cooking:

• Rub the fish with spices and salt.
• Cover the pan with food foil and grease with vegetable oil.

• While the sole is saturated with spices, we will cook the batter. Combine crackers for breading with softened butter.
• Add 1 tbsp. l vegetable oil and grated cheese, mix. Optionally, you can add chopped greens.

• Since our batter consists mainly of dry ingredients, we will not dip fillets in it, but we will go some other way.
• Put the fish fillets on a baking sheet and sprinkle with the prepared mixture.

• We bake a sole for 15-20 minutes at a temperature threshold of 200 degrees.

• The finished dish is served with your favorite side dish.

Fish sticks - the perfect snack!

If in the evening you are planning a small party with friends, prepare a fish sticks from sea tongue, baked in batter, for a snack. Such a dish is unlikely to leave anyone indifferent. And serve it best with cheese sauce.

Composition:

• 1 kg fillet of sole;
• 2 eggs;
• 100-150 g sifted flour;
• 100-150 g breadcrumbs;
• 100-150 grams of cheese;
• salt;
• spice.

Cooking:

• Rinse the fillet, dry and slice into oblong pieces.
• Rub the fish with salt and spices and leave for 10-15 minutes.
• Now we need to make a triple batter. Beat the eggs well, pour the sifted flour into a separate bowl.
• We rub cheese and combine with breadcrumbs, mix.
• Prepare a baking tray: lay it with parchment.

• Now we dip fillets in eggs.

• Then roll the fish in a mixture of crackers and cheese.

• We spread the sole tongue in batter on a baking sheet at some distance from each other.

• We bake fish sticks in the oven at a temperature of 200 degrees for 15-20 minutes.

Today I will have a delicacy for dinner - the sole in batter. Why delicacy? Yes, because this fish is very hard to get. European solea (this has the name of this fish) is not so often sold in supermarkets.

When buying, be careful. Often dishonest sellers for the common language give out the usual, the cost of which is much less. The scales of sole are gray-brown with small dark spots. She is very tough and shallow. Clear quality scales is quite difficult. Therefore, I recommend buying ready-made fillets to save energy and save time.

The sole is somewhat similar to flounder, but the taste is more pronounced. Marinating fish for a long time is not worth it. Also, do not need to use a large set of spices. It will be enough to mix peppers.

If you decide to fry the sole in the pan, be sure to use breading or batter. And the taste will be reflected, and look in the finished form will be more beautiful. But to bake in the oven I don’t really like it. Fried - the most suitable option, in my opinion.

Stages of cooking:

Ingredients:

Sole 400 g, egg 1 pc., Flour 1 tbsp. spoon, starch 1 tsp, a mixture of peppers to taste, vegetable oil 50 ml, salt to taste.

Today we will prepare the sole. Unfortunately, under the guise of this fish, dishonest sellers often offer us pangasius. Immediately it should be said that this is a completely different fish, although it looks alike. This sea language is expensive and is considered a delicacy. How to cook it? Especially tasty is obtained seawater in batter.

How to cook seawater in batter?

Such a seemingly simple dish, like a fish, fried or baked in batter, is actually quite capricious. No, it's easy to cook if you follow some important rules. Let us dwell on them in detail:

• Before frying any fish in batter, it is necessary to warm the pan well. If this is not done, the batter will spread, and the finished dish will turn out far from aesthetic.
• For the same reason, you need to make sure that the batter is not too liquid. And if, in your opinion, the batter is thin, add a little sifted flour.
• To fry the sole in batter in two ways - with the lid open and closed. In the first case, the fish will be covered with a crisp crust, and in the second - it will turn out juicy and soft.
• You should not put too many fish pieces in the pan at once, otherwise they may stick to each other, and the temperature threshold of the oil will drop sharply, the batter will soften, which will affect the appearance of the finished dish.
• Sea tongue cooked in batter harmonizes to taste with vegetable side dish and creamy sauce.

Here, in principle, and all the secrets of cooking fillet of sea language in batter, now you can safely move from words to deeds.

Classic recipe

So, we are preparing the navy tongue. Recipe with a photo will help you understand this simple culinary process. Classic and, perhaps, the most delicious klyar consists of flour and eggs. These simple ingredients will help us to fry a juicy and delicate fish.

Composition:

• 0.5 kg of sole (fillet);
• 2 eggs;
• 5 tbsp. l sifted flour;
• 5 tbsp. l filtered water;
• ¼ tsp soda;
• 0.5-1 tsp. sugar;
• spice mix;
• vegetable oil;
• salt.

Cooking:

• Rinse and dry the fish fillets. We cut the sole with medium equal pieces.
• Season the fish with spices and salt. All mix and leave for 15-20 minutes.

• In the meantime, prepare the crew. Eggs drive in a deep cup, lightly salt, add granulated sugar and soda.

• Mixer or blender, beat the egg mixture, as they say, until a stable foam, and then pour in the filtered water.

• Without ceasing to work as a mixer, add sifted flour to the batter.

• The finished “correct” batter resembles sour cream in consistency, that is, it is neither thick nor liquid.

• Heat the refined vegetable oil in the pan.
• Slices the fillet thoroughly dipped in batter.

• Carefully place the fish in the pan and fry on one side until a golden, beautiful crust appears.

• Then fry the fillet on the other side until cooked.

• Put fried fish in a colander or on a kitchen paper towel to drain excess oil.

Baked Fish Under Cheese Coat

We already know how to fry the fish tongue in batter, and now let's consider the recipe for baked fish under cheese coat. The role of batter will perform crackers for breading, grated cheese and a mixture of oils. Of course, such a batter is more like a breading, but if you get a fish delicacy in your hands, you should definitely try this recipe.

Composition:

• 0.7 kg fillet of sole;
• 1 tbsp. bread crumbs;
• 2-3 art. l butter;
• 150 grams of cheese;
• salt;
• blend of spices;
• vegetable oil.

Cooking:

• Rinse the fillet and dry.

• Rub the fish with spices and salt.
• Cover the pan with food foil and grease with vegetable oil.

• While the sole is saturated with spices, we will cook the batter. Combine crackers for breading with softened butter.
• Add 1 tbsp. l vegetable oil and grated cheese, mix. Optionally, you can add chopped greens.

• Since our batter consists mainly of dry ingredients, we will not dip fillets in it, but we will go some other way.
• Put the fish fillets on a baking sheet and sprinkle with the prepared mixture.

• We bake a sole for 15-20 minutes at a temperature threshold of 200 degrees.

• The finished dish is served with your favorite side dish.

Fish sticks - the perfect snack!

If in the evening you are planning a small party with friends, prepare a fish sticks from sea tongue, baked in batter, for a snack. Such a dish is unlikely to leave anyone indifferent. And serve it best with cheese sauce.

Composition:

• 1 kg fillet of sole;
• 2 eggs;
• 100-150 g sifted flour;
• 100-150 g breadcrumbs;
• 100-150 grams of cheese;
• salt;
• spice.

Cooking:

• Rinse the fillet, dry and slice into oblong pieces.
• Rub the fish with salt and spices and leave for 10-15 minutes.
• Now we need to make a triple batter. Beat the eggs well, pour the sifted flour into a separate bowl.
• We rub cheese and combine with breadcrumbs, mix.
• Prepare a baking tray: lay it with parchment.
• Roll the fish pieces in flour.

• Now we dip fillets in eggs.

• Then roll the fish in a mixture of crackers and cheese.

• We spread the sole tongue in batter on a baking sheet at some distance from each other.

• We bake fish sticks in the oven at a temperature of 200 degrees for 15-20 minutes.

Preparing this fish in batter very quickly, and quickly eaten. So let's get started.

If the fish is still in the ice (icing), then immediately put it to defrost. When the fillet is melted, put it on the desktop, immediately cut across the stripes. Each piece should be about 2 cm thick.

Above we sprinkle a little and well we spice up with black freshly ground pepper. We give the nautical language to soak in salt and pepper, in the meantime, we are engaged in preparing batter for fish. In a deep bowl, lightly beat the eggs, add mayonnaise and begin to introduce the flour. Knead batter with a whisk to the consistency of thick cream. A knife on mayonnaise when dipping the pieces of fish should linger well on the fillet, do not drain.

Heat the vegetable oil in a large frying pan and begin to fry the sole in batter. It will take two forks. With one fork we hold a piece of fish, dunk it in a batter. The second help to remove the fish in a deep-fried in a frying pan. So cook all the fish. Get 2-3 frying pans.

Fry the sole until golden brown crust on both sides for about 2 minutes. This time is enough, the fish in the batter very quickly roasted.

Note that if the batter drains heavily from the fish fillet, then you need to add some more flour to the batter. Knead it again and continue to cook the fish according to the above recipe.

It is convenient to cook fish in batter in advance, for example, in the evening. Therefore, put it in a prepared container on top of each other. But when it comes time to serve the dish, spread out on a beautiful serving plate and decorate with fresh greens.

For the recipe of fish in batter on mayonnaise, we thank Svetlana Burova.

Enjoy all the appetite, good dishes and good recipes!