BREADED SOLE FILLETS RECIPES

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.

Steps:

• "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. "