Tortilla-Crusted Petrale Sole Recipe courtesy of Chef Geoff Gunn at the 2007 Taste of Tillamook County

Original Recipe courtesy of Chef Geoff Gunn at the 2007 Taste of Tillamook County

TORTILLA-CRUSTED PETRALE SOLE

Ingredients

6 Petrale Sole filets

4 cups finely-crushed tortilla chips

1 cup flour

1 tsp. Kosher salt

1 tsp. ground black pepper

1 tsp. cumin

3 eggs, beaten

2 Tbs. water

1 tsp. Tapatio or favorite hot sauce

Directions:

1.	Mix flour, salt, pepper and cumin in a shallow dish. Mix eggs, water and hot sauce in a second shallow dish. Place finely-crushed tortilla chips in a third shallow dish. Thoroughly coat each filet first in flour mixture, then egg mixture, then tortillas. Be sure you have an even crust coating all around the fish.

2.	Heat Canola oil over medium heat in large sauté pan. Fry filets until both sides are golden brown. Approximately 3 - 4 minutes each side.

3.	Serve with Avocado Black Bean Salsa and Cilantro-Lime Arugula Salad.

Makes 6 servings.