Here is a simple seafood supper with just the right amount of crunch and a piquant sauce for the side.
dash garlic-infused olive oil
sprinkling of salt and good grinding of pepper
1 cup instant polenta
4 sole fillets
vegetable oil, for frying
For the Tarter Sauce:
scant 1/2 cup creme fraiche, sour cream or plain yogurt
2 tsp. baby capers, drained
1 dill pickle or 5 cornichons, chopped
3 rings jalapeno peppers, chopped
1 tsp. fresh tarragon, chopped
2 tbs. fresh parsley, chopped
zest and juice of 1/2 lemon
1/2 tsp. kosher or sea salt
Beat the egg with the olive oil, salt and pepper in a shallow dish. Put the polenta in another shallow dish. Dip each fillet into the egg, then coat with the polenta. Place on a wire rack to dry a bit and repeat with the remaining fillets.
For the sauce, stir together all the ingredients.
Heat the oil in a skillet and fry the fish for 2-3 minutes per side, or until cooked through and crunchy on the outside. Serve with the tarter sauce.