Best Pan Fried Crispy Sole Recipe
Ingredients
| 4 lemon sole fillets (8 ounces each) | ||
| Lemon juice | 2 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Egg | 1 Large | |
| Seasoned breadcrumbs | 2/3 Cup (16 tbs) | |
| Extra virgin olive oil | 2 Tablespoon | |
| Unsalted butter | 2 Tablespoon | |
| 1 lemon, cut into wedges, for serving | ||
| Salt | To Taste | |
Directions
1. Arrange fish on a plate. In a small bowl, stir together lemon juice and 2 tablespoons water. Drizzle mixture over fish. Sprinkle with 1/4 teaspoon each of salt and pepper and let stand 15 minutes.
2. In a shallow bowl, beat together egg and 1/4 cup water. Place breadcrumbs in another shallow bowl. Working with one fillet at a time, turn each fillet in egg and then in crumbs, patting and then shaking off excess.
3. In a 12-inch nonstick skillet over medium-high heat, heat 1 tablespoon each oil and butter. When butter is melted, add 2 pieces of fish and cook, turning once, until golden, 4 to 5 minutes. Transfer to plates and repeat with remaining fish. Serve immediately, garnished with lemon wedges.
2. In a shallow bowl, beat together egg and 1/4 cup water. Place breadcrumbs in another shallow bowl. Working with one fillet at a time, turn each fillet in egg and then in crumbs, patting and then shaking off excess.
3. In a 12-inch nonstick skillet over medium-high heat, heat 1 tablespoon each oil and butter. When butter is melted, add 2 pieces of fish and cook, turning once, until golden, 4 to 5 minutes. Transfer to plates and repeat with remaining fish. Serve immediately, garnished with lemon wedges.
Chef
