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Southern-Fried Dover Sole with Wild Mushrooms

By OcadoLife
Food writer and YouTuber chef Liam Barker’s Southern-Fried Dover Sole with Wild Mushrooms recipe calls for cooking the fish in garlicky ghee (clarified butter), which helps to turn the cornmeal coating beautifully crisp…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 150 g of fine cornmeal
  • 2 tbsp of paprika
  • 2 tbsp of garlic powder
  • 2 tbsp of onion powder or granules
  • 1 tsp of salt
  • 1 tsp of ground black pepper
  • 2 tbsp of ghee
  • 2 garlic cloves, peeled
  • 2 bone-in dover sole fillets (approx. 280g)
  • 6 thyme sprigs
  • 200 g of wild mushrooms of your choice, roughly chopped
  • 1 lemon, halved or cut into wedges

Method

4 steps

  1. Step 1

    Combine the cornmeal, paprika, garlic and onion powders, salt and pepper on a large plate. Set aside.

  2. Step 2

    Put a large heavy-based pan over a medium heat, add half the ghee and the garlic cloves. Brush a little ghee from the pan on both sides of the fish, then dip into the cornmeal mixture, turning to coat on both sides.

  3. Step 3

    Cook the fish in the pan for 3 mins on one side, then flip over, add the remaining ghee, the thyme and the mushrooms, and cook for about 2 mins more. Remove the fish when golden and continue to cook the mushrooms for 2-3 mins more. Add the lemon halves, cut-side down, to caramelise, if liked.

  4. Step 4

    Divide the mushrooms and fish between plates, add a squeeze of lemon and serve right away.