|All purpose flour||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Milk||1⁄3 Cup (5.33 tbs)|
|Ground cracker crumbs/Bread crumbs||2 Cup (32 tbs)|
|Sole fillets||1 1⁄2 Pound|
|Vegetable oil||1⁄4 Cup (4 tbs) (More If Needed)|
|For red chili garlic salsa|
|Dried whole red chilies||1⁄2 Cup (8 tbs) (Chilies De Arbol)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||5 Clove (25 gm)|
|Coarsely chopped cilantro||1 Tablespoon|
|Paprika||1 1⁄2 Teaspoon|
|Cayenne||1 1⁄2 Teaspoon|
|Dried red pepper flakes||1 1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
FOR THE SALSA, put the whole chiles in a dry, heavy skillet over high heat.
When hot, shake the pan so the chiles heat evenly; they should be about half blackened.
Immediately put the chiles in a bowl, pour the boiling water over them, and set aside until lukewarm.
PUT THE CHILES and their soaking water in a food processor with the onion, garlic, cilantro, paprika, cayenne, red pepper flakes, chili powder, salt, lemon juice, and cumin.
Process until well mixed but still slightly chunky.
PUT THE FLOUR in a large, shallow dish and season generously with salt and pepper.
Beat the eggs with the milk in a shallow bowl.
Put the cracker crumbs in another large, shallow dish.
DIP A SOLE FILLET in the flour, patting to remove the excess.
Then dip it into the egg mixture to coat.
Finally, thoroughly dredge the fillet in the cracker crumbs, patting to remove the excess.
Set aside on a plate lightly dusted with flour and repeat with the remaining fillets.
HEAT THE OIL in a large, heavy skillet over medium heat.
Add the sole fillets and cook until golden brown, about 2 minutes.
Turn the fish, then drizzle about 1 teaspoon of the salsa over each fillet.
Continue cooking until the sole is just cooked through, about 2 minutes longer, depending on the thickness of the fillets.
Transfer the sole to individual plates, passing the extra salsa separately.