Greek Recipes

Greek and Cypriot recipes

Glosses Fritoura: Beer-Batter Fried Fillet of Sole

In Greek: γλώσσες φριτούρα, pronounced GHLAW-ses free-TOO-rah

The key to this fabulous batter is the egg white meringue. Fold it into the batter just before using.


  • 12 fillets of sole
  • 3/4 cup of beer
  • 2 eggs, separated
  • 1/2 cup plus 1 level tablespoon of all-purpose flour
  • juice of 1 lemon
  • sea salt
  • freshly ground black pepper
  • oil for frying


Combine beer, egg yolks, flour, and a pinch of salt and pepper in a mixing bowl and beat well to form a smooth thick batter. Refrigerate for one hour.

Cut each fillet into 2 or 3 pieces. Add salt and pepper to taste, and pour the lemon juice over them.

Whip the egg whites to the stiff peak stage and fold into the batter.

Heat 1/4 inch of oil in a frying pan. Dip fish in the batter and fry until golden.

Serve hot with homemade mayonnaise or tartar sauce.

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