Sole (Or Flounder) With Red Chile Garlic Salsa (Pescado Rojo) Recipe

Name: Sole (Or Flounder) With Red Chile Garlic Salsa (Pescado Rojo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; salt; pepper; 2 eggs, beaten; ⅓ cup milk; 2 cups finely ground cracker crumbs, bread crumbs (esp. panko); 1 12 lbs sole fillets (petrale, lemon or rex sole, or flounder); ¼ cup vegetable oil (more if needed); ½ cup whole dried red chili (chiles de arbol); ¾ cup boiling water; ¼ cup chopped onion; 5 garlic cloves, minced; 1 tablespoon coarsely chopped cilantro; 1 ½ teaspoons paprika; 12-1 teaspoon ground cayenne pepper (adjust accordingly, as it's hot!); 1 ½ teaspoons dried red pepper flakes; ½ teaspoon chili powder; ½ teaspoon salt; ½ teaspoon lemon juice; ½ teaspoon ground cumin

Servings: persons

1 cup all-purpose flour
salt
pepper
2 eggs, beaten
⅓ cup milk
2 cups finely ground cracker crumbs, bread crumbs (esp. panko)
1 12 lbs sole fillets (petrale, lemon or rex sole, or flounder)
¼ cup vegetable oil (more if needed)
½ cup whole dried red chili (chiles de arbol)
¾ cup boiling water
¼ cup chopped onion
5 garlic cloves, minced
1 tablespoon coarsely chopped cilantro
1 ½ teaspoons paprika
12-1 teaspoon ground cayenne pepper (adjust accordingly, as it's hot!)
1 ½ teaspoons dried red pepper flakes
½ teaspoon chili powder
½ teaspoon salt
½ teaspoon lemon juice
½ teaspoon ground cumin

1
For the salsa:.
2
Heat whole chiles in a heavy skillet over high heat (no oil) to about half-blackened.
3
Immediately put chiles in a bowl, pour boiling water over and set aside.
4
Once lukewarm, put the chile-water mixture in a food-processor with the rest of the salsa ingredients (onion through cumin).
5
Mix until well-mixed but slightly chunky.
6
Set aside.
7
For the fish:.
8
Beat the eggs and milk in a shallow dish.
9
Put the flour, salt and pepper in a shallow dish.
10
Put the cracker/bread crumbs in another shallow dish.
11
Dip the fish in the flour, the egg and then the crumbs.
12
Set aside on a plate lightly dusted with flour.
13
Repeat with remaining fillets.
14
Heat the oil in a large, heavy skillet to medium.
15
Add the sole and cook until golden brown (about 2 minutes).
16
Turn the fish, drizzle with salsa and continue cooking until fish is just cooked through, about 2 more minutes (or until opaque and flakes easily with fork).
17
Serve additional salsa on side.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup all-purpose flour, salt, pepper, 2 eggs, beaten, and more.

Yes, Sole (Or Flounder) With Red Chile Garlic Salsa (Pescado Rojo) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sole (Or Flounder) With Red Chile Garlic Salsa (Pescado Rojo)

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