BREADED DOVER SOLE RECIPE RECIPES

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BREADED FILLETS OF SOLE RECIPE - NYT COOKING



Breaded Fillets of Sole Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

8 small fillets of sole, flounder or fluke, about 1 1/2 pounds
1 egg
Salt and freshly ground pepper to taste
3 tablespoons water
1 tablespoon plus 1/3 cup peanut, vegetable or corn oil
1/2 cup flour
3 cups fresh bread crumbs
3 tablespoons butter
Juice of 1 lemon

Steps:

  • Put the fillets on a flat surface. There may be a small bone line running partly down the center of each fillet. If so, cut on both sides and discard it.
  • Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
  • Put the flour in a flat dish and toss the fillets in it. Shake off excess.
  • Put bread crumbs in a flat dish.
  • Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
  • Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding. Cook until golden brown on one side, about one and one-half to two minutes. Turn and cook about one and one-half minutes on the second side. The cooking times will depend on the thickness of the fish. It may be necessary to add more oil if it disappears. As the fillets are cooked transfer them to a warm serving platter. Continue cooking until all the fillets are done.
  • Pour off the oil from the skillet and wipe it out with paper towels.
  • Put the butter in the skillet and swirl it around over high heat until it starts to foam. Continue cooking until it starts to become hazelnut brown. Pour this over the fish. Sprinkle the fish with the lemon juice and serve.

Nutrition Facts : @context http//schema.org, Calories 841, UnsaturatedFatContent 26 grams, CarbohydrateContent 72 grams, FatContent 40 grams, FiberContent 5 grams, ProteinContent 44 grams, SaturatedFatContent 11 grams, SodiumContent 1334 milligrams, SugarContent 5 grams, TransFatContent 0 grams

PAN-FRIED DOVER SOLE RECIPE | ALLRECIPES



Pan-Fried Dover Sole Recipe | Allrecipes image

I created this recipe by combining a very light and tasty fish with an egg and crumb coating, adapted from the way that I used to fry the fish I caught from the lake as a kid in northern WI.

Provided by Ptrachte

Categories     Seafood    Fish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

1 cup crushed saltine crackers
2 eggs, beaten
1 pound Dover sole
¼ cup all-purpose flour
2 tablespoons vegetable oil, or more as needed
1 pinch fresh dill, or to taste
salt to taste

Steps:

  • Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
  • Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
  • Heat oil in a large, non-stick skillet over medium-high heat.
  • Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
  • Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.

Nutrition Facts : Calories 303 calories, CarbohydrateContent 18.6 g, CholesterolContent 153.2 mg, FatContent 12.7 g, FiberContent 0.7 g, ProteinContent 27 g, SaturatedFatContent 2.5 g, SodiumContent 354.6 mg, SugarContent 0.3 g

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"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!"
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