The provinces of Malaga and Cadiz are famous for their fried fish dishes. The trick seems to be using the right amount of flour and frying at just the right temperature until the fish is still lovely and melt in the mouth soft.
You will need:
1 sole for each person
How to cook:
1. Soak the fish in milk for half an hour
2. Cover the fish both sides in flour and carefully shake off the excess
3. Fry in hot olive oil until golden brown on one side, turn and do the same on the other side.
4. Serve with lemon wedges and chips or herby mashed potatoes.