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

• 1 cup all-purpose flour
• salt
• pepper
• 2 eggs, beaten
• 13 cup milk
• 2 cups finely ground cracker crumbs, bread crumbs (esp. panko)
• 1 12 lbs sole fillets (petrale, lemon or rex sole, or flounder)
• 14 cup vegetable oil (more if needed)
• 12 cup whole dried red chili (chiles de arbol)
• 34 cup boiling water
• 14 cup chopped onion
• 5 garlic cloves, minced
• 1 tablespoon coarsely chopped cilantro
• 1 12 teaspoons paprika
• 12-1 teaspoon ground cayenne pepper (adjust accordingly, as it's hot!)
• 1 12 teaspoons dried red pepper flakes
• 12 teaspoon chili powder
• 12 teaspoon salt
• 12 teaspoon lemon juice
• 12 teaspoon ground cumin

1. For the salsa:.
2. Heat whole chiles in a heavy skillet over high heat (no oil) to about half-blackened.
3. Immediately put chiles in a bowl, pour boiling water over and set aside.
4. Once lukewarm, put the chile-water mixture in a food-processor with the rest of the salsa ingredients (onion through cumin).
5. Mix until well-mixed but slightly chunky.
6. Set aside.
7. For the fish:.
8. Beat the eggs and milk in a shallow dish.
9. Put the flour, salt and pepper in a shallow dish.
10. Put the cracker/bread crumbs in another shallow dish.
11. Dip the fish in the flour, the egg and then the crumbs.
12. Set aside on a plate lightly dusted with flour.
13. Repeat with remaining fillets.
14. Heat the oil in a large, heavy skillet to medium.
15. Add the sole and cook until golden brown (about 2 minutes).
16. 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).
17. Serve additional salsa on side.

flour, salt, pepper, eggs, milk, ground cracker crumbs, lemon, vegetable oil, red chili, boiling water, onion, garlic, cilantro, paprika, ground cayenne pepper, red pepper, chili powder, salt, lemon juice, ground cumin

Taken from www.food.com/recipe/sole-or-flounder-with-red-chile-garlic-salsa-pescado-rojo-154260 (may not work)