Ready in 45 minutes
Sole is delicious and simple when breaded and pan-fried. Do not even put the sole in the pan until it's medium-hot, and until you're 4 minutes away from eating. Sole cools quickly; you might even consider putting your plates in an oven on low to warm.
Consider pairing with Champagne -- champagne and sparkling wines go very well with sole and also fried food, believe it or not!
"This was very good! It was simple to prepare and had a deliciously delicate flavor. Even people who aren't sure if they like fish will love these lightly crunchy fillets! Don't be tempted to use fresh bread crumbs for this recipe -- it won't be as good."- sgrishka
Top-ranked recipe named "Breaded Filet Of Sole"
Consider pre-heating your dinner plates in the oven on the very lowest setting. Sole will cool quickly, due to its large surface area, and is far better served warm.
Prepare a drying rack. Ideally, use a wire mesh rank on a rimmed cookie sheet, if you have one. In a pinch, you can cut open a brown grocery bag.
Whisk egg and milk together; add salt and freshly ground pepper to taste.
Set out 3 plates. Place egg mixture in one, spread flour in another, and breadcrumbs in the third.
Take rinsed and dried fillets, and:
1) dredge in flour, and shake off excess. Then,
2) coat with egg, and wipe off excess, then
3) coat liberally with seasoned breadcrumbs
Wait until you are only about 6 minutes away from sitting down and eating, then proceed. Sole cools very quickly.
Put large flat saute pan on medium high, place olive oil in it, and allow it to come up to full heat, about 2 minutes. Do not rush this step you really want the pan piping hot! Then, place sole in the pan, placing it gently down away from you to prevent hot oil from splattering on you. Wait about 2 minutes, until filets are browned, and flip.
GoodRecipe 1 year agoThis recipe was GREAT! Except when I was making it, I forgot to add the egg to the mixture, so instead i squeezed a WHOLE LEMON to the mix, along with the salt, pepper and milk and floured it, drenched in the mixture and then the bread crumbs. I then fried it turned out DELICIOUS!!!!! I guess this is a healthier version and you do not need to add lemon AFTER you cook it because it already has lemon. I guess this is good because my mother has high cholesterol and the egg is not really needed. Thanks for the recipe will definitely make again. I served with vegetables (boiled broccoli, cauliflower and carrots) as a side and some potatoes. Thanks!
nathanmena 2 years agoJust your basic fried fish recipe using sole. Also-Known-As, one fantastic tasting fish dish that everyone loved in our house. I have used sole before, in much more elaborate recipes. This recipe shows getting back to the basics is sometimes best.
shilohann 2 years agoThis was delicious and so easy to make. It will definitely be a favorite. Thanks for sharing.
chefhoward76 3 years agoI thought this was fantastic! The sole was delicious with a nice mild flavor and was simple to whip together.
BCAir 3 years agoVery good. Teenage son said he doesn't usually like fish but fish breaded like this good. That is quite a compliment.
TwylaCooks 4 years agoGreat! A very simple, easy to prepare recipe that turned out very, very well.
jennyharvey 4 years agoThis turned out delicious! We had it with garlic mashed potatoes and squeezed the fresh lemon on the fish before eating.
sgrishka 5 years agoThis was very good! It was simple to prepare and had a deliciously delicate flavor. Even people who aren't sure if they like fish will love these lightly crunchy fillets! Don't be tempted to use fresh bread crumbs for this recipe -- it won't be as good.
stevemur 6 years agoSuggested wine pairing: Sauvignon blanc or sparkling wine. Either will balance the flavors of the fish and temper the fish oils. Be sure to serve this fish with at least 1 lemon wedge. [I made edits to this recipe.]
stevemur 6 years agoIn terms of quantities, the rule of thumb with seafood is often half a pound per person. Yet whenever we buy sole this way, we find we have way, waaaaay too much. So, we specify two fillets per person at the seafood counter; we strongly prefer the flavor of wild Dover Sole above other varieties. This basic breading technique above can be used for a wide variety of fish. [I posted this recipe.]