Get it all on this Recipe...
4 to 6 whole sole or about 2 lb. sole fillet
Salt
Freshly ground pepper
All purpose flour
Olive oil
2 tablespoons butter, melted
Minced fresh parsley
Lemon wedges
Season the fish with salt and pepper. Dust with flour.
Pour enough oil into a large skillet to come up ¼ in. on the sides of the pan. Heat over medium high. Add fish, working in batches and not overcrowding, and cook. Turn once. Fish should be golden on both sides and flake easily with a fork.
Remove the fish from the pan and drain on paper towels. Place in the warming oven until all the fish is cooked.
Serve drizzled with butter and sprinkled with parsley. Serve lemon wedges on the side.
Pan Fried Sole
Adapted from Country French Cooking by the editors of Sunset magazine
This simple dish is based on the French method of pan frying.
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