Sourdough and Cider Battered Sole with Harvest Berry Preserve and Vanilla Bean Honey Coleslaw
Featuring: Villa Vida Loca Farm, Hurt Berry Farm, Pingle’s Farm and Banjo Cider
1 tbsp Hurt Berry Farm Harvest Berry Preserve
2 tsp Villa Vida Loca Farm Vanilla Bean Honey
Zest and juice of 1 lime
1 tbsp olive oil
2 cups shredded cabbage
1/2 cup fresh cilantro, chopped
● In a medium mixing bowl whisk together preserve, honey, lime zest and juice and olive oil, season to taste with salt and pepper, then add cabbage and cilantro and toss to combine. Allow slaw to sit 30 minutes before serving.
1/4 cup Pingle’s Farm Fresh Sourdough Starter
2 tbsp Banjo Cider #5 Doppelgänger
1/2 tsp ground cardamom
1/2 tsp ground turmeric
1/2 tsp corn starch
1/2 tsp baking powder
2 two-ounce (160g) wild caught sole filets
1/4 cup all-purpose flour
Canola oil for frying
● In a small bowl, whisk together sourdough starter, cider, cardamom, turmeric, corn starch and baking powder until smooth. Set aside.
● Pour oil into a small sauce to halfway full, set over medium-high heat and heat until oil reaches 375°F.
● Pat sole filets dry with paper towel, season both sides with salt and pepper, then lightly dredge in flour, shaking off any excess.
● Working with one filet at a time, coat in reserved batter, then hold one end of the filet in the hot oil and wait for the batter to begin cooking before gently releasing entire filet into oil. Cook until puffed and golden, about 3 to 5 minutes per side. Transfer filet to wire rack set over a rimmed baking sheet. Repeat process with remaining filet. Serve immediately with coleslaw.