Panko crumbed sole fillets

with crispy sumac oven wedges and lemon mayonnaisetartare sauce

Panko crumbs are my best friend and I use them to coat olives, oysters, chicken and, of course, fish. It’s the same method for all. I served my fish with crispy sumac oven wedges, a simple salad and lemon tartare sauce.

Crispy sumac oven wedges potatoes

12 tsp sumac

To taste sea salt ground black pepper olive oil

Method

Par boil the potatoes (enough for you and your family). Drain. Allow to cool

enough that you can handle them.

Cut into wedges and place in a largish baking dish — make sure the potatoes are not crowded or on top of each other.

Mix through the sumac, sea salt , ground black pepper and olive oil. Bake at 200degC until crisp and crunchy.

Lemon mayonnaisetartare sauce 2 egg yolks grapeseed oil zest and juice of a small lemon salt and pepper 6 small gherkins, chopped finely 2 tsp capers, chopped finely 2 Tbsp parsley, chopped finely

Method

Whizz the egg yolks in a food processor. As it is running, drizzle in the oil — very, very slowly — until the mixture is thick . Add lemon juice, seasoning. Remove from the bowl and stir through chopped gherkins, capers and parsley.

Panko crumbed sole fillets

Once your potatoes are cooked and salad made, you can start cooking the fish. It will only take a couple of minutes and they need to be served hot and crispy. 4 sole fillet (12 per person)

cup flour,

1 egg, whisked ,

1 cup panko crumbs

Method

In three flattish bowls place flour, egg and panko crumbs. Dip the sole fillets in each individually — first flour, then eggs, then panko crumbs. Place in a single layer on a plate.

Heat enough oil to cover the bottom of your pan. Gently add the fish to the hot oil until golden on one side — use two forks to turn over and brown on remaining side. Place on paper towel while you cook remaining fillets.