Fish And 'chip' Dover Sole With Lobster And Fried Capers

Elegant Dover sole fillets are paired with a luscious prawn and lobster mousse, golden layered ‘chips’, and crisp fried capers. This refined take on fish and chips is finished with vibrant mayonnaises and fresh garnishes for a truly memorable plate.

Preparation time
Overnight

Cooking time
Over 2 hours

Serves
Serves 4–6

Dietary
Nut-free

By Clare Smyth
From Saturday Kitchen

This fish and chip Dover sole with lobster and fried capers recipe earns a Nutri-Score C. While it features lean fish and fresh herbs, the deep-fried elements and rich mayonnaises increase the fat and calorie content, making it a special occasion dish.

Equipment

Ingredients

For the prawn mousse

200g prawns
20g egg whites
1 tsp salt
20g double cream

For the finished mousse

1 tsp chopped fresh chives
1 tsp lemon juice
Pinch cayenne pepper
50g lobster meat, chopped

For the sole

600–700g Dover sole, skinned and filleted (about 130g per portion)

For the fried capers

50g capers
Salt and vinegar powder, to taste

For the chip

2kg Agria potatoes, washed and peeled
250g unsalted butter, melted
Vegetable oil, for frying
Sea salt, to taste

For the beer batter

190g plain flour
60g cornflour
1g cayenne pepper
1g paprika
1g ground black pepper
4g salt
1 tsp baking powder
220ml lager
80ml soda water

For the seasoned flour

250g plain flour
7g salt

For the lemon mayonnaise

100g mayonnaise
1 lemon, zest and juice

For the lobster mayonnaise

100g mayonnaise
20g lobster stock
Salt and pepper

To garnish

Diced gherkins
Vinegar powder
Spring onion slices
Fresh parsley tips
Lemon, wrapped in muslin
Watercress
Chopped fresh chives

Method

Make the prawn mousse: In a bowl, blend together the prawns, egg whites, and salt until smooth. Slowly emulsify in the cream, then transfer to a bowl over ice and whip for a few seconds to ensure it’s well incorporated. Do a tester to check for seasoning.
Finish the mousse: Measure out 250g of the prawn mousse into a bowl, then mix with the chives, lemon juice, cayenne pepper, and chopped lobster meat. Do a tester for seasoning, then transfer to piping bags.
Prepare the sole: For each sole fillet, pipe 40g of the mousse on one side, mainly in the middle, leaving the sides to stick. Place the other fillet on top, press gently, and wrap in cling film to set the shape. Chill in the fridge for 3 hours for the mousse to set.
Make the chip: Preheat a combi oven to 165°C, 30% steam, Fan 4. Grease and line a 20x10x10cm metal container with baking parchment, leaving excess parchment protruding. Slice the potatoes as thinly as possible, placing each piece in cool water. Rinse, strain, and pat dry. Lay out the potato slices, brush with melted butter, season with sea salt, and stack into 9x9cm squares. Place into the container, pressing well each time. Fill to the top, leaving a 2cm gap. Fold parchment over, cover with foil, and add a weight. Place the container in a larger tin with water and bake for 1 hour. Chill in an ice bath and continue to press overnight.
Make the beer batter: Whisk all dry ingredients in a bowl. Add the beer in three stages until a smooth batter forms.
Prepare the seasoned flour: Mix the flour and salt together and keep in an airtight container.
Make the lemon mayonnaise: Combine all ingredients in a bowl, chill, and allow to infuse for 2 hours. Pass through a chinois and reserve in a squeeze bottle.
Make the lobster mayonnaise: Whisk all ingredients together in a bowl. Season to taste, then store in piping bags.
Prepare the pea and mint purée: Add all ingredients to a food processor and blend until well incorporated. Check seasoning and reserve in piping bags.
Fry the fish: Preheat oil in a deep-fat fryer to 180°C. Place the batter in a bowl. Lightly season the fish with salt and pepper, coat in seasoned flour, then dip in the batter until fully coated. Carefully lower into the fryer, holding for 10 seconds until the batter sets, then drop the whole fish. Fry for 3½ minutes or until cooked through, then rest for 2 minutes.
Fry the capers: Remove capers from brine. Deep-fry in oil at 180°C until puffed and crispy. Remove and season with salt and vinegar powder.
Fry the chip: Heat oil in a deep-fat fryer to 185°C. Remove potato from the mould and cut into a 15x3x3cm rectangle. Fry for 3 minutes or until golden. Drain and place on a wire rack. Season with salt and serve at once.

Suggested Wine Pairing

Majestic: Domaine Begude ‘Le Bel Ange’ Limoux Blanc – A creamy, citrusy Chardonnay that matches the richness of the sole and lobster mousse.
Tesco: Tesco Finest English Bacchus – Crisp, floral, and aromatic, this white pairs well with fried capers and the freshness of the garnishes.
Sainsbury’s: Sainsbury’s Taste the Difference Muscadet – Bright acidity and minerality cut through the batter and enhance the delicate fish.

What can you serve with this

Pea and mint purée: Adds a sweet, herbal lift to each bite.
Pickled shallots: Provide a tangy crunch that balances the richness.
Fresh lemon wedges: For squeezing over the fish and chips.
Micro herbs: Bring colour and freshness to the plate.

FAQs for Fish and ‘chip’ Dover sole with lobster and fried capers

Can I use another white fish instead of Dover sole? Yes, lemon sole or turbot are good alternatives for this recipe.
What makes Agria potatoes special for chips? Their high dry matter content gives a crisp, fluffy chip after frying.
Can I make the prawn mousse ahead? Yes, you can prepare and chill it a day in advance.
How do I know when the fish is cooked? The batter will be golden and crisp, and the fish should flake easily.
What is vinegar powder? It’s a seasoning used for a tangy, classic chip-shop flavour.
Do I need a combi oven? It helps with the chip texture, but you can improvise with a conventional oven and a water bath.

Nutri-score Health Check

This recipe scores a Nutri-Score C, reflecting the balance of lean fish and seafood with deep-fried chips and rich mayonnaises. It’s best enjoyed as a special treat rather than an everyday meal.

Positive Factors

Dover sole and lobster supply lean protein and minerals.
Fresh herbs and watercress add nutrients and colour.
Pea and mint purée offers fibre and vitamins.

Negative Factors

Deep-frying increases fat and calories.
Butter and mayonnaise add saturated fat.
Salt is present in several elements of the dish.

The Nutri-Score is automatically calculated from the recipe ingredients and is only a guide for healthy eating.