Mordovian-style Pan-Fried Fish

Ingredients

In this Mordovian adaptation, the traditional French sole meunière is transformed into a Mordovian-style pan-fried fish. The original dish is modified to incorporate Mordovian flour for the batter and local garnishes for serving. The cooking technique remains similar, focusing on achieving a crispy exterior while keeping the fish tender and moist. This adaptation aims to infuse the flavors and ingredients of Mordovian cuisine into the dish, creating a unique and delicious fusion. We alse have the original recipe for Sole meunière, so you can check it out.

• 4 sole fillets (400g / 14 oz) 4 sole fillets (400g / 14 oz)
• 1/2 cup Mordovian flour (60g) 1/2 cup Mordovian flour (60g)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 lemon, cut into wedges 1 lemon, cut into wedges
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugar: 0g)
• Protein: 20g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a shallow dish, combine the Mordovian flour, salt, and black pepper.
2. 2.
   Pat the sole fillets dry with a paper towel and dredge them in the flour mixture, shaking off any excess.
3. 3.
   Heat the vegetable oil and butter in a large skillet over medium-high heat.
4. 4.
   Add the coated sole fillets to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
5. 5.
   Remove the fish from the skillet and place it on a paper towel-lined plate to drain any excess oil.
6. 6.
   Serve the Mordovian-style pan-fried sole with a squeeze of lemon juice and garnish with fresh parsley.

Treat your ingredients with care...

• Sole fillets — Ensure the fillets are fresh and free from any unpleasant odor. Pat them dry before coating them in the flour mixture to ensure a crispy texture.

Tips & Tricks

• For an extra burst of flavor, add a pinch of Mordovian herbs or spices to the flour mixture.
• If you prefer a lighter version, you can reduce the amount of butter and oil used for frying.
• Serve the fish immediately after cooking to maintain its crispy texture.

Serving advice

Mordovian-style Pan-Fried Fish is best served hot. Arrange the golden crispy sole fillets on a platter and garnish with fresh parsley. Serve with lemon wedges on the side for squeezing over the fish, adding a tangy and refreshing element to each bite.

Presentation advice

To enhance the presentation, place the Mordovian-style pan-fried sole fillets on a bed of fresh lettuce leaves. Drizzle a small amount of olive oil over the fish and garnish with lemon slices and additional sprigs of parsley. This will add a touch of elegance to the dish.