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For Remoulade sauce (student to halve recipe and record result) 4 Portion

100g Mayonnaise
10g Capers chopped fine
10g Gherkins
10ml Fish sauce
10g Fine herbs (3parts parsley, 1part chervil, 1part tarragon, 1 part chives)

1. Make batter by mixing the corn flour, plain flour and egg white to form a smooth paste.
2. Dip the sole fillets into the mixture, shake off excess and deep-fry for 1-2 minutes.
3. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
4. Season and drain on kitchen paper.
5. Combine all ingredients for the remoulade in a small bowl and combine thoroughly.
6. Garnish with fried, picked parsley and lemon wedge