Cornbreaded Sole with Corn, Fennel and Red Pepper Salad

I've been experimenting with cornmeal lately, often replacing some or all flour. I have used both fine and medium ground cornmeal, both are good depending on your preference. I used the medium ground for this recipe, which gave the breading a bit of a crunch. The salad is a perfect pairing with this fish, but also goes well with any sort of barbecued goods! (Serves 4, or 3 if you have an eater like Mike)

Ingredients 
4 sole fillets
1/4 cup cornmeal
1/4 cup flour
3 1/2 tbsp white wine or stock
1 1/2 tbsp lemon juice
3/4 tsp chili powder
1/4 tsp mustard powder
1/4 tsp cumin
stems and leaves of fennel bulb, finely diced
1-2 cobs corn, roasted and cut off cob
1/2 red pepper, finely diced
1 stalk celery, finely diced
few sprinkles of dried basil OR 5-6 fresh basil leaves, chopped finely
1 jalapeno or banana pepper, finely diced
2 tbsp rice wine vinegar (white will do)
5 tbsp olive oil (divided)
fresh ground pepper to taste

Directions
Combine fennel, corn, red pepper, celery, basil, jalapeno, vinegar, 2 tbsp oil and mix well. Refrigerate until ready to serve.

In a shallow bowl, combine flour and cornmeal. Cover fillets with flour mixture until completely coated, shaking off excess.

In a large non-stick frying pan 1 tbsp oil over med-high heat. Add fish, fry for 3 minutes, then flip and fry for another 3 minutes (or until browned on both sides); transfer to a paper-towel lined plate.

Reduce heat to medium, add wine to sauce pan and stir with a wooden spoon until reduced to about half.

In a small bowl, combine pan juices, lemon juice, chili powder, mustard powder, cumin and remaining olive oil. Drizzle over fillets and serve immediately with salad.