Fillet of Sole in Breadcrumbs with Remoulade Sauce

<h4>Method&nbsp;<strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</h4> <p>Mix the mayonnaise with all the&nbsp; Mustard, capers, gherkins, herbs and&nbsp; Anchovy essence, season.&nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</p> <p>Mix the chopped parsley, lemon&nbsp;and lime zest into the breadcumbs&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</p> <p>Dust the sole fillets in the flour, then through the eggwash and&nbsp;finally into the breadcrumbs.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</p> <p>Heat the oil in a large flat frying pan, place the fish into the oil and gently fry turning once, remove,&nbsp;drain on kitchen roll.</p> <h4>To Serve</h4> <p>Heat 4 large plates, place the fish fillets onto the plate, garnish with a&nbsp;pot of remoulade sauce and lemon.</p> <p>Serves: 4</p> <h4>Ingredients</h4> <ul> <li>4 x 120g Fillets of lemon sole</li> <li>60g Plain flour seasoned</li> <li>2 Large whole eggs beaten</li> <li>150g Panko breadcrumbs</li> <li>Zest of 1 lime and &frac12; lemon</li> <li>5g chopped parsley</li> <li>200ml rapeseed oil</li> <li>2 Lemons cut in 1/2, parsley sprigs&nbsp;</li> </ul> <h4>Remoulade Sauce</h4> <ul> <li>130g mayonnaise</li> <li>10g dijon mustard</li> <li>15g each capers and gherkins chopped</li> <li>5 each fresh parsley and tarragon</li> <li>Chervil chopped</li> <li>5g Anchovy essence optional</li> <li>Maldon sea salt &amp; freshly milled</li> <li>Black pepper to taste</li> </ul> <h4>Chefs Note</h4> <p>Serve with homemade chunky chips and minted garden peas</p>