Crispy Sole Fish With Apple Salad Recipe

Prep fish

Pat the sole fillets dry with paper towels. Trim any ragged edges so fillets are uniform thickness. Lightly season both sides with 1/2 tsp of salt and 1/4 tsp black pepper.

Make batter

In a shallow bowl, whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, cayenne pepper, and remaining 1/2 tsp salt. Gradually whisk in the cold sparkling water until you have a smooth, slightly thick batter—similar to heavy cream. Keep batter cold in the refrigerator while oil heats.

Heat oil

Pour vegetable oil into a deep-sided pot or fryer to a depth of about 2.5 inches (6 cm). Heat the oil to 180°C (350°F). If you don't have a thermometer, test by dropping a small spoonful of batter into the oil; it should sizzle and rise immediately.

Fry fish

Working in batches, dredge each seasoned sole fillet through a light dusting of flour (optional — helps batter stick), then dip into the batter to coat evenly. Carefully lower the fillet into the hot oil using tongs or a slotted spoon. Fry for 2.5–4 minutes, flipping once if needed, until the batter is golden-brown and crisp and the fish flakes easily. Do not overcrowd the pot. Transfer cooked fillets to a wire rack set over a baking sheet to drain; keep warm in a 90°C (200°F) oven if needed while frying remaining fillets.

Finish

When all fillets are cooked, sprinkle with a light pinch of flaky sea salt and serve immediately with lemon wedges.

Prepare produce and nuts

While the oil heats, dice the peeled apple into small 1/4-inch (6 mm) cubes. Thinly slice half a red onion and finely chop the red chili (remove seeds for milder heat). Roughly chop the roasted cashews; reserve 2 tablespoons whole halves for garnish.

Make sauce

In a medium bowl combine lime juice, light soy sauce, honey, neutral oil, and rice vinegar. Whisk until honey dissolves. Add the diced apple, sliced red onion, chopped chili, chopped cashews, chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to coat. Taste and adjust: add more lime for acidity, honey for sweetness, or chili for heat.

Rest

Let the apple-cashew sauce sit for 5–10 minutes at room temperature so flavors meld and the onion slightly softens. The mixture should be saucy but with crunchy apple and cashew texture.

Divide microgreens or baby lettuce among four plates as a small bed for the fish.

Place one crispy sole fillet on each bed of greens. Spoon an even portion of the apple-cashew spicy sauce over or alongside each fillet, leaving some crunchy pieces visible for texture.

Scatter extra cashew halves over the plated fish and garnish with additional cilantro if desired. Serve immediately with lemon wedges for squeezing and an optional extra drizzle of lime juice.