We really wanted to do a simple fish dish, but one that is a bit more fun. This is the CH Wine version of Fish ‘n Chips. And Lot 417 will go perfectly with the crispy and flakey fish. Dover Sole is not known for its fried application, but when done right it produces an awesome flavor. During taste testing and filming, we devoured this. Try it at home! It’s really not that hard!
In a heavy bottomed pot or dutch oven, bring oil to 350* over medium heat.
Create a breading station using a sheet pan, a bowl and another sheet pan. Place flour into first sheet pan, egg wash into the bowl, and the bread crumbs into the last pan.
Lightly dredge the fish in the flour, then dip it into the egg wash, then coat in bread crumbs. Leave the final fish in the bread crumbs leaving room for the others. Its important to not coat the fish until the oil is hot and you are ready for frying. Once the fish is coated and ready for frying, carefully lay into hot oil pushing away from you to create less splatter. Do not overcrowd the pot. Fry in batches, no more than two filets unless they are small. Fry for about 2 minutes, then flip over in the oil. Fry for another 2 minutes and remove from oil and let dry and cool on a cooling wrack. It will keep browning once removed from the oil, so it is important to pull the fish just before golden brown. While hot season with salt.
Serve with Cocktail sauce and potato chips.
Yields 4 servings.
