Quantity: 8 medium size sole fish

To clean sole fish, gently but steadily pull off the darker side thin-layer of the fish by hand, for the other lighter side thin-layer of the fish you can opt to firmly rub off the scales by hand.

Portion each sole fish into two pieces.

• Marinate the sole fish pieces for at least 15 minutes in: 1 tbsp. of white cooking vinegar, ½ tsp. of turmeric powder, and 1 tsp. of cumin seeds – pound the cumin seeds into lighter flakes, smidgen of salt – according to preference of flavour.
• Coat the fish pieces in a mixture of wheat flour and semolina before shallow frying the sole fish pieces in adequate quantity of warm, any mild-flavour vegetable oil, for less than 5 minutes in medium heat, until the fish pieces turn crisp in texture on both the sides.

This sufficiently rich meaty fish with lovely fresh flavour merges fantastically with the blended flavour of white cooking vinegar and cumin seeds.

Wishing You a Wonderful Day