What's for Dinner: Lemon Sole Fish Sticks with Homemade Ketchup

February 22, 2012 12:00 am

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Lemon Sole Fish Sticks with Homemade Ketchup

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Today is the official start of Lent, so if you're Catholic, you're probably going to be eating a lot of fish over the next six weeks.

This simple recipe is perfect for kids who insist they don't like seafood, because 1) it's fried, which makes everything taste better, and 2) it's served with a zesty ketchup for dipping.

  • 2 cups all-purpose flour
  • Salt and pepper
  • 3 eggs, beaten
  • 4 lemon sole, skinned, filleted, and cut in half lengthwise
  • 2 cups (Japanese) panko bread crumbs
  • Oil for frying
  • Lemon wedges, to serve
  • Homemade Ketchup, for dipping (recipe follows)

Season the flour with salt and pepper. Then season the beaten eggs with salt and pepper. Gently pass the sole fillets through the flour, shaking off any excess, then dip them into the beaten egg, coating them well. Finish the fish sticks by rolling the sole in the bread crumbs.

Heat some oil in a deep-fat fryer to 356 degrees. Fry the fish sticks for 4 to 6 minutes, until golden all over. If you don't have a deep fryer, gently shallow-fry the fish sticks in a little oil for about 10 minutes, turning them occasionally, until they are golden brown.

Remove the fish sticks from the oil, drain on paper towels, season with salt and serve with a wedge of lemon and homemade ketchup.

Serves 4.

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Homemade Ketchup

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  • 3/4 cup malt vinegar
  • 1/2 cup demerara sugar
  • 3 1/2 pounds ripe tomatoes, deseeded and chopped
  • 1 shallot, peeled and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sea salt
  • 2 garlic cloves, peeled and finely chopped
  • 2 ounces tomato paste

Put vinegar and sugar in a heavy-bottomed saucepan, and bring to a boil over medium heat, stirring while the sugar dissolves. Add chopped tomatoes, followed by the other ingredients. Bring back to a boil, stirring occasionally, then simmer for 40 minutes. Take pan off heat and allow it to cool slightly.

Process mixture in a blender or food processor, then pass through a fine stainer, pressing hard to get all those precious juices out.

Return sauce to a clean saucepan and bring back to a boil. Check the consistency -- it should be thick and unctuous by now. Take pan off heat and pour ketchup into clean, sterilized jars. Cool, then refrigerate. This will keep for 4 to 6 weeks in the fridge.

First Published 2012-02-21 23:22:49

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