Soles Frites ‘En Omelette’

Name: Soles Frites ‘En Omelette’
Yield: Serves 4
Cuisine: Moroccan
Ingredients: sprigs of flat-leafed (Italian) parsley; olive oil; flour, sifted; ¼ teaspoon each sweet red pepper and powdered cumin; ¼ teaspoon each sweet red pepper and powdered cumin; ⅛ teaspoon hot red pepper; 2 tablespoons coarsely chopped flat-leafed (Italian) parsley; 4 eggs; lemon wedges; salt and freshly ground black pepper; salt and freshly ground black pepper; 4–8 small lemon sole, according to size

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

4–8 small lemon sole, according to size
salt and freshly ground black pepper
4 eggs
2

Africa
Morocco
Azemmour
Safi
Essaouira
El Jadida
Carthaginian
Fish course
Pescatarian
Mediterranean

Method

Trim and clean sole, rinse well and pat dry. Season generously with salt and freshly ground black pepper.
In a small bowl, beat eggs as for an omelette. Add chopped parsley, spices, and salt and pepper to taste.
Brush sole with omelette mixture then dredge with flour. Dip again in omelette mixture, dredge with flour, and fry in very hot olive oil unti