FRIED SOLE FILLETS
Sole fillets, breaded and fried lightly in butter, retain all their moisture and delicate flavor.
- ½ cup all-purpose flour
- 1 cup dry unflavored bread crumbs
- 2 eggs
- Salt and freshly ground pepper to taste
- 4 sole fillets
- 3 tablespoons butter
- 1 tablespoon olive oil
- Lemon wedges
Instructions:
- Spread flour and bread crumbs separately on 2 pieces of aluminum foil. Beat eggs with salt and pepper in a medium bowl. Coat fish with flour, shaking off excess. Dip in beaten eggs, then coat with bread crumbs. Press bread crumbs onto fish with the palms of your hands. Let coated fish stand 10 to 15 minutes.
- Melt butter with oil in a large skillet.When butter foams, add fish. Cook over medium heat until golden, 3 to 4 minutes on each side. Place fish on a warm platter. Garnish with lemon wedges. Serve immediately.