Deep-fried Sole Fillets with Pak Choi and Chilli Mayonnaise

From Curtis Stone, mouth-watering deep-fried sole fillets in a flavour-packed Asian-style marinade
By Curtis Stone
Deep-fried Sole Fillets with Pak Choi and Chilli Mayonnaise
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 40 minutes 40 mins plus marinating
  • Effort: medium



  • 4 sole fillets
  • vegetable oil, for deep-frying, plus 2 tbsp for stir-frying
  • cornflour
  • 1 clove garlic, chopped
  • 3-4 heads pak choi, sliced
  • 1 large carrot, coarsely grated

For the coating:

  • 2 shallots, finely chopped
  • 3 cloves garlic, crushed
  • 2cm piece ginger, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp mint leaves
  • 2 tbsp basil
  • 2 tbsp coriander leaves
  • squeeze of lemon juice

For the chilli mayonnaise:

  • 1 tbsp sweet chilli sauce
  • 2-3 tbsp mayonnaise


1. Mix all the coating ingredients together in one bowl. Add the fish fillets and leave to marinate for at least 1 hour.

2. In a wok, heat the oil for deep-frying until very hot. Dip the fish fillets in enough cornflour to coat. Place in the wok and deep-fry until golden. Drain on paper towel.

3. In a clean wok, heat the 2 tablespoons of oil. Add the garlic and pak choi. Stir-fry for 30 seconds until wilted, then add the carrot. Stir-fry for another minute, then remove with a perforated spoon.

4. Arrange the pak choi and carrots in the middle of individual serving plates. Place the fish on top and drizzle round mayonnaise.

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