How do I make the fries crispy?

It is important to pre-fry the fries at a low temperature and then finish frying them at a high temperature. Additionally, drying the fries after peeling is essential for crispy fries.

Can I replace the lettuce with other vegetables?

Yes, you can replace the lettuce with other vegetables such as grilled green asparagus, fennel, or steamed broccoli.

Can I prepare the sole with salad and fries in advance?

You can pre-fry the fries and finish frying them just before serving. You can clean and season the fish in advance, but fry the fish just before serving.

How do I know when the sole is cooked while frying?

The sole is cooked when the flesh is firm and opaque and separates from the bone. It takes about 4-5 minutes per side.

Sole recipe with salad and fries

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30min

•

Easy

Is there anything more delicious than a plate of steaming, golden-brown fried soles? Just think of crispy, freshly baked fries, a fresh salad with a good dollop of mayonnaise and a slice of lemon on the side... mmm, for me that's truly the definition of happiness! Whether you're preparing this for a cozy Sunday afternoon with family or for a nostalgic midweek treat: with this simple recipe, you can bring the pure taste of the Belgian coast to the table in just 30 minutes.

Ingredients

What do you need?

Quantity: 4P

Soles
12 pieces of sole
250 g butter
Pepper and salt

Salad
1 green lettuce washed
250 g lamb's lettuce washed
250 g green beans steamed
1 onion
2 lemons

Side dishes
1 jar of fresh mayonnaise
1 kg of freshly baked fries

12 pieces of sole
250 g butter
Pepper and salt

1 green lettuce washed
250 g lamb's lettuce washed
250 g green beans steamed
1 onion
2 lemons

1 jar of fresh mayonnaise
1 kg of freshly baked fries

Preparation method

How do you make this?

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Divide some green salad on the plates, add some lamb's lettuce, beans, and onion, and a dollop of mayonnaise. Put the rest of the salad in a bowl and place it on the table.

Cut the lemons in half and place them on the plate.

If necessary, trim the soles with scissors, cutting from the bottom of the tail upwards in the opposite direction, pat them very dry and season with pepper and salt.

Let a large lump of butter melt in a non-stick pan and fry the soles in it until golden brown on both sides.

Finish frying the fries, place them on paper towels and set them on the table.

Divide the fish on the plates and serve immediately.