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That all depends- if its boneless sole, I'd consider making a sole gumbo or sole chili.
Get some fat back diced (or if you dont have that, use bacon, diced). Render out the fat (you only need a tablespoon or two). Some really good saussage with a lot of flavor (diced).
after rendering, turn the heat to high. lightly dust the fish in flour, and pan fry until flakey. (it might get a little messy, since frozen fish will leak out a lot of fluid- use a high sided pan, like a deep dished chicken fryer.) you can also use a larger cast iron dutch oven if you have one, for one pan cooking
After frying, Take fish out- Add diced onions, celery and tomatoes. cook them down a bit in the same pan. Return fat back/bacon/sauusage into pan. Add water and scrape to get all the tasty bits off from the bottom of the pan.
Add your choice of beans- I recommend red kidney beans (use the canned one, it will save you time). Simmer for 20 min
Add your favorite spices (I like some old bay, a bit of chopped garlic/ or garlic powder). I usually toss a jalepeno in for good measure /forums/images/graemlins/rotfl.gif. Then at the very end, Throw fish back in- with the usual stirring, it should break up pretty easily.
Serve with good crusty bread, and a Coors light. This dish also goes amazingly well with one of the more tannic south east australian red wines, as it will be a good complement to the fish flavor, and the pork fat.
Simmer for about
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Wow that sounds really good, I may have to try that! /forums/images/graemlins/laugh.gif
