Fried Dover Sole fish fillet in Beer with Swiss chard and Potatoes
- 23 hours ago
- 3 min read
##Beer-Battered Fried Dover Sole Fish with Swiss Chard and Potatoes
Dover Sole Fish fried and beer-battered is exceptionally juicy, offering a delightful contrast with its crispy exterior and tender interior. My mother traditionally prepared hake fillets using this method, and I have applied the same technique to this fish. Accompanying the dish, I paired chard with potatoes, which are also incredibly easy to prepare. The preparation process is both quick and straightforward. Follow the recipe for best results.
Ingredients: somple, total time: 80 minutes, 3-4 servings
Swiss chard with Potatoes
4 medium potatoes
1 bunch of Swiss chard/boiled and finely chopped
water as needed
200 ml liquid of Swiss chard
salt and black pepper to taste
2 large cloves of garlic/ minced
1 tsp dry spice Vegeta
15 g butter
Olive oil EVO to taste
Dover Sole Fish Fillets:
6 fillets Dover Sole fish/ 500 g
170 ml beer
1/2 cup of flour/ 200 ml
1 tsp salt + for seasoning fish
4 full Tbsp breadcrumbs
4 full Tbsp cornstarch
1 tsp dry spice Vegeta/ or to taste
250 ml oil for frying
1 lemon for serving/ sliced
Preparation:
Prepare all the ingredients as described above.
Swiss chard and Potatoes:
Wash the chard well and remove the thickened stalks, I cut them into the letter V.
Pour water into a medium pot and add a teaspoon of salt.
Wait for it to boil.
During this time, peel the potatoes, wash them and cut them into pieces.
When the water boils, add Swiss chard to cook for about 15 minutes.
Remove the Swiss chard with a slotted spoon onto a plate. Wait for the chard to cool, then cut them into pieces.
Add potatoes to the same liquid and cook for about 20 minutes.
Separate 200 ml of liquid and strain the rest well. Set aside.
In the same pot, add olive oil and heat on low to moderate heat
Add strained potatoes and dry seasoning Vegeta, 100 ml of liquid and mix. Cook until the liquid evaporates.
When the liquid has evaporated, add the chopped garlic, as soon as it smells, add the Swiss chard and the rest of the liquid.
Season with salt and pepper, stir and cook until the liquid evaporates and potatoes are softened.
Towards the end, add butter and mix everything well. Put out the fire. Cover pot, and set aside.
Dover Sole Fish:
Wash the fish well and dry it with a kitchen towel. Add salt and season with Vegeta dry seasoning.
Pour the starch into one plate and the crumbs into the other. Pour beer, flour and salt into a deep plate. Mix it all well, the mixture should be like pancake batter.
Pour the oil into a large frying pan and heat on a low to moderate heat.
Roll each fillet of fish first in starch, shake off the excess, then in a mixture of beer and flour, shake off the excess and then roll well in crumbs.
Fry in hot oil until golden brown for about 3-4 minutes, then turn to the other side and fry for the same amount of time.
Serve immediately warm with Swiss chard and potatoes, with a slice of lemon or fish topping.(garlic, olive oil, parsley, lemon juice).
Buon appetito!
NOTE:
Keep the rest of the fish and Swiss chard covered in the refrigerator.
Heat in a pan or microwave.
Do you want to try something a little different?
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