Lemon Sole Fish Sticks

Lemon Sole Fish Sticks

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    2 cups all-purpose flour 2 cups Japanese Panko bread crumbs
    Salt and pepper Oil, for frying
    3 eggs, beaten Lemon wedges, to serve
    4 lemon sole, skinned, filleted, and cut in half lengthwise


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    • 1

      Season the flour with salt and pepper. Then season the beaten eggs with salt and pepper. Gently pass the sole fillets through the flour, shaking off any excess, then dip them into the beaten egg, coating them well. Finish the fish sticks by rolling the sole in the bread crumbs.

    • 2

      Heat some oil in a deep-fat fryer to 356ºF. Fry the fish sticks for 4–6 minutes, until golden all over. If you don’t have a deep-fat fryer, gently shallow-fry the fish sticks in a little oil for about 10 minutes, turning them occasionally, until they are golden brown.

    • 3

      Remove the fish sticks from the oil, drain on paper towels, season with salt, and serve with a wedge of lemon.


    Panko is a flaky variety of bread crumb with a light, crispy texture. If you can’t find this ingredient, substitute regular bread crumbs.

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