Ingredients
Fish
- 4 6-ounce skinless sole fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup all purpose flour
Cooking
- 2 tablespoons unsalted butter (divided)
Garnish and Serving
- 1 lemon (cut into wedges, for serving)
- Parsley to garnish
Instructions
- Season the Sole: Season the sole fillets evenly with kosher salt and freshly cracked black pepper. Then dust each side of the fillets lightly with all-purpose flour, shaking off any excess to ensure a light coating.
- Heat the Butter: In a large nonstick skillet, melt the unsalted butter over medium-high heat. Wait until the foaming subsides to make sure the butter is hot enough for frying.
- Cook the Fish: Place the floured sole fillets gently into the skillet. Cook the fillets for about 3 minutes on one side until golden brown, then carefully turn each fillet over using two wide spatulas. Continue cooking for another 3 minutes on the other side. If the fillets brown too quickly or darken excessively, reduce the heat to medium to allow even cooking without burning.
- Serve: Once cooked through and golden brown on both sides, transfer the fish to a serving plate. Garnish with fresh parsley and lemon wedges, and serve immediately for best flavor.
Notes
- Make sure the butter is not too hot to prevent burning before adding the fillets.
- Use two spatulas to carefully flip the delicate sole fillets without breaking them.
- Serve immediately to enjoy the fish at its best texture and flavor.
- Optionally, squeeze fresh lemon juice over the fish for a bright, acidic finish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
