RECIPE: Sand Sole, Oysters, Mackerel

09 May 2017

Sand Sole with Crispy Oysters and Deep-fried Mackerel

Recipe by Crab House Café Weymouth.

Sand Sole, Oysters and Mackerel Recipe


For the Crispy Oysters

  • 4 shucked oysters
  • 6 large cabbage or purple sprouting leaves or broccoli
  • 4 tbsp self-raising flour & 2 tbsp milk
  • ½ tbsp salt & ½ tbsp sugar (mixed)
  • Oil for deep frying


  • 4 small (Joey) mackerel or 2 medium
  • 84g self-raising flour
  • 170g cooked potatoes (firm)
  • 2 tbsp tartare sauce 
  • Dijon or English mustard

Sand Sole

  • 4 small sand soles or small dabs (and flour for dusting)
  • Lobster shells and 20g lobster meat
  • 250g clarified butter or ghee
  • Pinch sweet paprika



Poach the shucked oysters in their own juice; when firm lift out and drain on kitchen paper. Heat oil to 180°, finely shred cabbage or sprouting leaves to make ‘seaweed’. Roll oysters in flour, dip in milk and return to flour, shake off excess and deep fry until crisp and golden, keep warm in oven. Deep fry shredded leaves until they stop sizzling. Season with salt and sugar mix, drain on kitchen paper then place on a tray in the oven to keep warm.


Spread the English or Dijon mustard on the flesh side of the fillets then dip in flour, then milk and return to the flour. Deep fry at 180° until crisp and golden. Keep warm in the oven. Dice the cooked potato and mix with the tartare sauce, squeeze lemon juice on to your liking and set aside.

Sand Sole

Take sand soles and trim frills, take tail and head off. Loosen skin where head was and grip with a cloth to release the skin then tear downwards.

Break up lobster shells and drizzle with oil, roast for 20 minutes in a moderate oven. Remove meat and set aside. Add the butter or ghee to the lobster shells and put in the oven until it melts, keep warm and melted. (Any leftover lobster shell butter will keep in the fridge for a month and will improve in flavour if you leave the shells in).

Put a pan on a medium heat, add a pinch of paprika and heat (do not burn), add butter or ghee. Dip both sides of trimmed soles in flour and fry in the butter until golden brown. When cooked put on a plate, you will see the flesh start to shrink from the bone, keep warm in the oven.

Chop lobster meat and add to the butter (you can use prawns instead, using the shells and the meat the same way). Warm through and spoon over the fish.

Place a small amount of potato tartare salad on the plate and place fried mackerel on top. Season crispy seaweed with sugar/salt mix to taste. On a plate place oyster shells onto the seaweed and put crispy oysters into the shells with a small piece of lemon. Serve and enjoy!

SEAFEAST - The Dorset Seafood Festival raises funds for the Fishermen's Mission - the vital port of call for fishermen and their families.
Fishermen's Mission