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Ingredients

• 2-3 boneless skinless fillets of sole, per person
• 4 tbsp plain flour
• black pepper
• 2 eggs
• 110g fresh white breadcrumbs
• oil, for deep-frying

• 1 egg, (at room temperature)
• 1 tsp Dijon mustard
• 1 clove garlic, peeled and crushed
• 2 tsp white wine vinegar
• black pepper
• 125 ml sunflower oil
• 50 ml olive oil, or to taste
• 1 tbsp capers, finely chopped
• 2 tbsp cornichons, finely chopped
• 1 tbsp finely chopped sweet onion or shallots

Description

Enjoy Thane Prince's Version Of A Classic British Fish Dish, Served With A Rich, Home-made Tartare Sauce

UK TV