Crispy Fillet of Sole W/ Remoulade Sauce

• 1 lb fillet of sole (ask for the thinner pieces)
• 1 cup all-purpose flour
• 1 cup self-rising flour
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cups vegetable oil (for frying)
• 12 cup mayonnaise
• 14 cup minced onion
• 14 cup minced green onion
• 2 tablespoons minced celery
• 1 tablespoon minced garlic
• 2 tablespoons prepared horseradish
• 2 tablespoons prepared whole grain mustard (dijon or creole recommended)
• 1 tablespoon prepared yellow mustard
• 1 tablespoon ketchup
• 2 tablespoons minced parsley
• 1 teaspoon salt
• 1 teaspoon gound cayenne pepper or 1 tablespoon Tabasco sauce
• 18 teaspoon ground black pepper
• 2 tablespoons roughly chopped capers

1. Make Remoulade sauce first by stirring all ingredients together thoroughly.
2. Refrigerate covered until ready to use (at least 20 minutes).
3. Wash filets in cold water and pat dry with paper towels.
4. Cut filets into strips (about 2" wide by 3" long).
5. Place filet strips in bag of flour mixture and shake until all pieces are well coated.
6. Lay strips out flat (not touching) on a piece of wax paper or plastic wrap and let rest for 10 minutes.
7. Heat oil in heavy frying pan until it reaches 325 degrees F.
8. Place as many pieces of fish in pan as you can without crowding them.
9. Turn several times until the fish is deep golden brown.
10. Remove and drain on cooling racks (draining on paper towels tends to make the fish soggy).
11. Serve immediately using the Remoulade sauce for dipping.

fillet of sole, flour, flour, salt, garlic, ground black pepper, onion powder, cayenne pepper, oregano, thyme, vegetable oil, mayonnaise, onion, green onion, celery, garlic, horseradish, grain mustard, yellow mustard, ketchup, parsley, salt, gound cayenne pepper, ground black pepper, capers

Taken from www.food.com/recipe/crispy-fillet-of-sole-w-remoulade-sauce-34449 (may not work)