Ingredients

½ litre vegetable oil

2 lemon sole fillets

100g/3½oz plain flour, seasoned

3 tbsp olive oil

1 tomato

1 shallot

30g/1oz peas, cooked

50g/1¾oz freshly cooked rice, warm

Directions

Heat the oil in a deep pan ready for deep frying. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)

Dip the sole into the flour and deep-fry the fish for half a minute or until golden and cooked through.

Remove and drain on kitchen paper.

Meanwhile, heat the olive oil in a pan, add the tomato, shallot and peas. Heat through.

Serve the fish on a bed of rice and topped with the warm salsa.