Southern-Fried Dover Sole with Wild Mushrooms
By OcadoLife
Published on 20 September 2022
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 and golden. He uses dover sole in his recipe, but you could swap it for any flat fish of your choice, such as lemon sole, megrim, plaice or john dory.Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 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
Step 1
Combine the cornmeal, paprika, garlic and onion powders, salt and pepper on a large plate. Set aside.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.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.Step 4
Divide the mushrooms and fish between plates, add a squeeze of lemon and serve right away.