Sole (Or Flounder) With Red Chile Garlic Salsa (Pescado Rojo)

Ingredients

For the Sole

• 1 cup all-purpose flour
• salt
• pepper
• 2 eggs, beaten
• 1/3 cup milk
• 2 cups finely ground cracker crumbs, bread crumbs (esp. panko)
• 1 1/2 lbs sole fillets (petrale, lemon or rex sole, or flounder)
• 1/4 cup vegetable oil (more if needed)

For the Red Chile Garlic Salsa

• 1/2 cup whole dried red chili (chiles de arbol)
• 3/4 cup boiling water
• 1/4 cup chopped onion
• 5 garlic cloves, minced
• 1 tablespoon coarsely chopped cilantro
• 1 1/2 teaspoons paprika
• 1/2-1 teaspoon ground cayenne pepper (adjust accordingly, as it's hot!)
• 1 1/2 teaspoons dried red pepper flakes
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cumin

Directions

1. 1

   For the salsa:.

2. 2

   Heat whole chiles in a heavy skillet over high heat (no oil) to about half-blackened. Immediately put chiles in a bowl, pour boiling water over and set aside.

3. 3

   Once lukewarm, put the chile-water mixture in a food-processor with the rest of the salsa ingredients (onion through cumin). Mix until well-mixed but slightly chunky. Set aside.

4. 4

   For the fish:.

5. 5

   Beat the eggs and milk in a shallow dish. Put the flour, salt and pepper in a shallow dish. Put the cracker/bread crumbs in another shallow dish.

6. 6

   Dip the fish in the flour, the egg and then the crumbs. Set aside on a plate lightly dusted with flour. Repeat with remaining fillets.

7. 7

   Heat the oil in a large, heavy skillet to medium. Add the sole and cook until golden brown (about 2 minutes). Turn the fish, drizzle with salsa and continue cooking until fish is just cooked through, about 2 more minutes (or until opaque and flakes easily with fork).

8. 8

   Serve additional salsa on side.