Angela Hartnett's lemon sole with tartar sauce recipe

British food has certainly moved on from the days when we were always criticised for our dreadful food by our European cousins. Fish and chips, unfairly, was often at the top of their hit list, but it is a dish I will never knock; when done well it's delicious. These days, of course, it's in fashion and on the menu of some very trendy restaurants. This recipe is essentially posh fried fish. It's delicious and it says summer to me every time I eat it. Lemon sole, which has a 2 rating by the fisheries, is still a good fish to use – or sustainable flounder can be used instead. The breadcrumbed fillets can be frozen and used at a later date. Serves 2 For the tartar sauce: 4 tbsp good-quality mayonnaise 2 tbsp chopped capers 1 tbsp chopped gherkins 1 tbsp chopped parsley Black pepper For the sole: 2 whole lemon soles, filleted and skinned, (about 500g) 100g breadcrumbs 150g flour 2 whole eggs, beaten Pinch of cayenne pepper Salt and pepper 500ml ground nut or sunflower oil Lemon – a few wedges Place the mayonnaise in a bowl and mix well with the capers, gherkins and parsley, then add a touch of black pepper. Leave in the fridge until ready to use. Cut the sole fillets into around 3in slices – you should end up with around 16 pieces. Pat dry with with kitchen towel and place on a plate. Then, arrange three separate large, flat plates: place the flour in one, breadcrumbs in another and finally the beaten eggs in the last. Season the flour with salt, pepper and cayenne. Then dip the fish into the flour, then the egg and finally the breadcrumbs. It's easier if you dip all the fish in the flour, then the egg, then the breadcrumbs, using a fork to avoid your hands getting covered. Shake off any excess breadcrumbs and leave the fish to one side. Heat the oil in a deep pan – to check it's hot enough, add a few breadcrumbs to it and if they begin to sizzle, it's ready. Fry the fish, in small batches at a time, until golden brown. Lift out with a slotted spoon and put them kitchen paper to drain. Season with coarse-grain salt and then serve immediately with the tartar sauce and lemon wedges. • Angela Hartnett is chef patron at Murano restaurant and consults at Whitechapel Gallery and Dining Room, London • The following correction was printed in the Guardian's Corrections and clarifications column, Saturday 9 July 2011. Homophone Corner's recipe for deep-fried lemon sole with tartar sauce: "Season with course-grain salt and serve immediately".