George Campbell and Sons Fishmonger Perth Scotland THE SEAFOOD SPECIALIST

Fillet of Sole in Breadcrumbs
with Remoulade Sauce

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4


  • 4 x 120g Fillets of lemon sole
  • 60g Plain flour seasoned
  • 2 Large whole eggs beaten
  • 150g Panko breadcrumbs
  • Zest of 1 lime and ½ lemon
  • 5g chopped parsley
  • 200ml rapeseed oil
  • 2 Lemons cut in 1/2, parsley sprigs 

Remoulade Sauce

  • 130g mayonnaise
  • 10g dijon mustard
  • 15g each capers and gherkins chopped
  • 5 each fresh parsley and tarragon
  • Chervil chopped
  • 5g Anchovy essence optional
  • Maldon sea salt & freshly milled
  • Black pepper to taste


Mix the mayonnaise with all the  Mustard, capers, gherkins, herbs and  Anchovy essence, season.

Mix the chopped parsley, lemon and lime zest into the breadcumbs

Dust the sole fillets in the flour, then through the eggwash and finally into the breadcrumbs.

Heat the oil in a large flat frying pan, place the fish into the oil and gently fry turning once, remove, drain on kitchen roll.

To Serve

Heat 4 large plates, place the fish fillets onto the plate, garnish with a pot of remoulade sauce and lemon.