Morrocan fried Sole

The typical Shabbat lunch has fish on the menu, most often it's in the form of fried Sole served with a squeeze of lemon.
I love this fish because its tasty and very easy to prepare, my mom sometimes stuffs it with cilantro and a paprika mix then fries it like a sandwich,
it`s absolutely delicious. This is what you'll need:



6 to 8 slices of Sole
2 eggs
1 tsp Dijon (optional, but I find it adds a nice underlying flavor)
salt to taste
1 cup flour or matzo meal during Passover
1/2 tsp dried parsley (optional)
oil

Whisk the eggs with the mustard, salt and parsley in one bowl and prepare another bowl with the flour. Make sure that the fish is patted dry then pass
the fish in the flour first then in the egg and fry on both sides till golden and crispy. You can serve with a spicy sauce or as I do, with a tartar sauce and lemon.
Enjoy!