Directions:
Heat oil to 350F in small fryer or deep saucepot. Cut Alaska Sole fillets on the bias into 1-inch strips. Toss them in the seasoned flour. In a separate bowl, blend beaten egg and milk. Dip the strips, one at a time, in the egg mixture, then coat in the breadcrumbs; set aside. Fry strips in batches of 3 or 4 until they are golden, about 1 to 2 minutes. Drain on paper towels; keep warm. Serve with Smoked Tomato Relish.

Smoked Tomato Relish:

1 cup wood chips for smoking

4 medium tomatoes

1/2 cup brown sugar

1/2 cup vinegar

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. coriander

4 cloves

2 bay leaves

1/2 tsp. oregano

Soak the wood chips in water for about an hour; drain. Place chips in the bottom layer of a wooden steamer* and place steamer in a pan. Put the pan on the stove and cover. Turn the heat on high until the chips begin to smoke. Reduce heat to low, place tomatoes on the steamer rack and place in pan. Smoke until tender, about 20 minutes. Remove from heat; peel tomatoes when cooled.

Add the tomatoes and remaining ingredients to a saucepan. Cook over low heat until tomatoes have broken apart, about 45 minutes. Cool and serve.

Recipe By:
BY CHEF CHRISTINE KEFF, FLYING FISH


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