Recipe

Mordovian-style Pan-Fried Fish

Golden Crispy Fish Delight: Mordovian-style Pan-Fried Sole

4.9 out of 5

Indulge in the flavors of Mordovian cuisine with this delightful recipe for Mordovian-style Pan-Fried Fish. This dish combines the delicate flavors of sole with traditional Mordovian ingredients and cooking techniques, resulting in a crispy and flavorful fish dish that will transport you to the heart of Mordovia.

Seafood› Fish Dish› Saltwater Fish Dish› Sole meunière

European cuisine› Western European cuisine› French cuisine

European cuisine› Eastern European cuisine› Russian cuisine› Mordovian cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Dairy-free, Gluten-free (if using gluten-free flour)

Allergens

Fish, Dairy (butter)

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Shellfish-free

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.
In a shallow dish, combine the Mordovian flour, salt, and black pepper.
2.
Pat the sole fillets dry with a paper towel and dredge them in the flour mixture, shaking off any excess.
3.
Heat the vegetable oil and butter in a large skillet over medium-high heat.
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.
Remove the fish from the skillet and place it on a paper towel-lined plate to drain any excess oil.
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.