(POSTED: May 4, 2005)

Deep-Fried Seafood

4   small sole fillets (about 1 pound) 
1/2  cup buttermilk or sour milk
1/8  teaspoon ground red pepper
1  cup cornflake crumbs
2  tablespoons chopped fresh parsley
   Olive oil or vegetable cooking spray 
   Malt vinegar
   Fresh flat-leaf parsley sprigs, for garnish

 Make Fish: Reduce oven temperature to 200 degrees F. Cut each fillet crosswise in half. Combine buttermilk and red pepper in pie plate. Combine cornflake crumbs and chopped parsley on a sheet of waxed paper. Dip each piece of fish in buttermilk mixture and coat with crumbs. Place on cookie sheet or large plate. 
2. Heat a large nonstick skillet over medium-high heat 1 minute. Lightly coat pan with olive oil cooking spray. Add half of the fish; cook 4 to 5 minutes, turning once halfway through, until fish is crisp and golden, and opaque in center when tested with a small knife. Transfer to cookie sheet and place in oven to keep warm. Repeat process with cooking spray and remaining fish.  

3. Divide potatoes and fish among 4 serving plates; serve with malt vinegar and garnish with parsley sprigs, if desired. Makes 4 servings. 

Source: Better Homes & Gardens

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