Pancakes with Lemon Sole, Smoked Cod and Cheese Sauce
Author: Kitchens
  • 8 ounces self-raising flour
  • 1 pinch salt
  • 2 eggs
  • 1/3 pint milk
  • oil for frying
  • FISH
  • 12 ounces lemon sole filleted and skinned
  • 12 ounces smoked cod
  • 1 bayleaf
  • 3/4 pint milk
  • 2 ounces butter
  • 2 ounces flour
  • salt and pepper
  • 3/4 pint milk; (remaining from poached fish)
  • 2 ounces Ardrahan cheese or cheddar, cut in small pieces; (this way it will melt easily in the sauce)
  1. Sieve flour and salt into a bowl. Add the eggs and gradually beat in enough milk to make a thick batter.
  2. Heat oil in a frying pan until hot and make each pancake by adding a tablespoon of butter to the pan. (Two or three can be cooked at the same time). Fry until golden brown - keep warm.
  3. Fish:Cut fish into bite-size pieces and poach in milk with bayleaf for 2 to 3 minutes until cooked. Remove the fish and keep warm. Use the milk to make cheese sauce.
  4. Cheese Sauce:Melt butter in saucepan. Stir in the flour and cook over a low heat for 1 to 2 minutes. Gradually add milk stirring all the time to make a smooth sauce. Gently bring to the boil then add cheese and salt and pepper. Pour cheese sauce over fish and serve with pancakes.
Per serving: 1294 Calories (kcal); 85g Total Fat; (59% calories from fat); 47g Protein; 86g Carbohydrate; 620mg Cholesterol; 1152mg Sodium

Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates

NOTES: A pancake recipe for Shrove Tuesday - but delicious at any time of the year. You can substitute cod, plaice, whiting, monkfish or any shellfish for the lemon sole. Smoked haddock or coley can be used instead of smoked cod.
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