Crispy deep-fried sole with spicy mango salsa
For deep-fried sole
- 150ml/¼ pint vegetable oil
- 1 free-range egg white
- 45g/1½oz self-raising flour
- 100g/3½oz sole, sliced into 3 pieces
For the salsa
Heat the oil in deep heavy-bottomed saucepan until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended).
Place the egg white and flour into a bowl an whisk together to form a smooth batter. Add a little water if required.
Dip the slices of fish in the batter and carefully lower into the hot oil. Deep-fry for three minutes, or until golden and cooked through.
For the salsa, place all the salsa ingredients into a bowl and mix together.
To serve, place the salsa into the centre of a serving plate. Place the fish on top of the salsa and garnish with the fresh chives.