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