PETRALE SOLE
Jason Glover
6
10 minutes
4 minutes
A quick and easy recipe for pan-fried Petrale sole (but any firm, white fish will do). Serve this alongside some rice and asparagus and the 'what's for dinner?' dilemma is solved!
A quick and easy recipe for pan-fried Petrale Sole (but any firm, white fish will do). Serve this alongside some rice and asparagus and the 'what's for dinner?' dilemma is solved!
Ingredients
- 6 Petrale sole filets
- 2 eggs
- ¼ cup milk
- 2 cups plain breadcrumbs (I used gluten free)
- 2 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- ⅓ cup vegetable oil
- Lemon wedges for garnish
Tools
Directions
- Rinse the sole filets under cold water and pat dry with paper towels. Remove any bones from the filets.
- Whisk the eggs and milk together in a shallow dish. Combine the breadcrumbs, Italian seasoning, salt, and pepper in a separate shallow dish.
- Heat the vegetable oil in a large, cast iron skillet over medium-high heat.
- Place the filets in the egg wash then transfer to the breadcrumb mixture and toss until well coated.
- Carefully drop the sole filets into the hot oil and cook for 2 minutes per side.
- Remove from the skillet and serve with lemon wedges and your favorite sides!
