Ingredients

• 1 bag Queens Ocean yellow fin sole fillets 600g
• 2 eggs
• 150g flour
• 6 sp chopped herbs (parsley, basil, thyme, coriander)
• 1 sp course black pepper
• 2 teaspoons of sea salt
• 120cc olive oil

Method of preparation

• Defrost the fillets and dry them off with kitchen paper.
• Mix the flour with the chopped herbs, the black pepper and the sea salt.
• Beat the eggs with a fork in a soup plate.
• Roll the fillets through the beaten eggs and next coat them with the herbed flour.
• Heat the olive oil in a large frying pan and fry the fillets nicely brown and crispy (approx. 1-2 minutes on each side).

Serving tip

Serve with fresh lemon, French fries and lettuce.