Cajun Sole Fillets

Cajun Sole Fillets
  • 4 servings
  • 0:10 Preparation
  • 0:05 Cooking
  • 0:15 Total Time

Ingredients

Add all
  • 4 x 4 oz
    (4 x 120 g)

    fresh sole fillets

  • Sufficient quantity butter

  • Sufficient quantity oil

  • coating:

  • 1/4 cup
    (60 mL)

    flour

  • 2 tsp.
    (10 mL)

    paprika

  • 2 tsp.
    (10 mL)

    crushed chilli

  • 1/2 tsp.
    (3 mL)

    cayenne pepper

  • 2 Tbsp.
    (30 mL)

    chopped fresh parsley

  • Salt and pepper to taste

Preparation

Combine coating ingredients in a bowl. Dredge fillets in coating mixture.

In a frying pan, brown dredged fillets of sole in oil and butter 5 to 8 minutes per inch (2.5 cm) of thickness.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007