📝 About This Recipe
A cornerstone of the Greek seaside tavern experience, Glossa Tiganiti celebrates the delicate, sweet flesh of the flatfish known as Sole. This dish is all about the contrast between a paper-thin, seasoned flour crust and the buttery, melt-in-your-mouth texture of the fish. Simple yet sophisticated, it captures the essence of the Mediterranean diet with a squeeze of bright lemon and the aroma of high-quality olive oil.
🥗 Ingredients
The Fish
- 4 whole fish Dover Sole or Lemon Sole (cleaned, skinned, and heads removed if preferred)
- 1 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Coating
- 1 cup All-purpose Flour (sifted)
- 1/4 cup Semolina (Fine) (adds extra crunch)
- 1 teaspoon Dried Oregano (Greek rigani is best)
- 1/2 teaspoon Garlic Powder (optional for depth)
For Frying
- 1/2 cup Extra Virgin Olive Oil (for shallow frying)
- 1/2 cup Vegetable Oil (to raise the smoke point)
Garnish and Serving
- 2 pieces Lemons (cut into wedges)
- 1 handful Fresh Parsley (finely chopped)
- 1 tablespoon Capers (rinsed and patted dry)
👨🍳 Instructions
-
1
Rinse the sole under cold running water and pat them thoroughly dry with paper towels. Achieving a very dry surface is the secret to a crispy crust.
-
2
Using a sharp knife, make 2 or 3 shallow diagonal slashes on both sides of the fish; this prevents curling and ensures even cooking.
-
3
Season the fish on both sides with fine sea salt and freshly cracked black pepper, ensuring the seasoning gets into the slashes.
-
4
In a wide, shallow dish or tray, whisk together the all-purpose flour, fine semolina, dried oregano, and garlic powder until well combined.
-
5
In a large heavy-bottomed skillet (cast iron is ideal), combine the olive oil and vegetable oil. Heat over medium-high heat until it reaches approximately 350°F (175°C).
-
6
Working with one fish at a time, dredge it in the flour mixture, pressing down firmly to ensure an even coating on both sides.
-
7
Lift the fish and shake off all excess flour. The coating should be a thin, translucent veil, not a thick paste.
-
8
Carefully lay the fish into the hot oil, laying it away from you to avoid splashes. Do not overcrowd the pan; fry in batches of two if necessary.
-
9
Fry the sole for 3-4 minutes on the first side without moving it, until the edges appear golden brown and crisp.
-
10
Carefully flip the fish using a wide fish spatula. Fry for another 2-3 minutes on the second side until perfectly golden.
-
11
Transfer the fried fish to a wire cooling rack set over a baking sheet rather than paper towels; this keeps the bottom from getting soggy.
-
12
Immediately sprinkle a tiny pinch of salt over the hot fish while the oil is still shimmering on the surface.
-
13
Garnish with a shower of fresh parsley and capers, and serve immediately with plenty of lemon wedges.
💡 Chef's Tips
Use a mix of olive oil and vegetable oil to get the flavor of the Mediterranean without the oil burning too quickly. Always shake off excess flour vigorously; too much flour creates a 'doughy' skin rather than a crisp one. If the fish is very thin, reduce cooking time by 1 minute per side to prevent the delicate meat from drying out. Ensure the oil is hot before adding the fish; if the oil isn't shimmering, the fish will absorb the fat and become greasy. For an authentic touch, keep the skin on as it provides incredible flavor and texture when fried.
🍽️ Serving Suggestions
Serve with a side of Horta (boiled wild greens) drizzled with lemon and olive oil. Pair with a crisp, chilled Assyrtiko white wine from Santorini. A side of classic Greek Skordalia (garlic potato dip) complements the mild fish perfectly. Add a fresh Horiatiki (Greek Village Salad) to cut through the richness of the fried coating. Serve alongside hand-cut potato fries sprinkled with sea salt and oregano.