Petrale Sole | Dads That Cook
By Jason Glover
AuthorJason GloverA 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!
Rinse the sole fillets under cold water and pat dry with paper towels. Remove any bones from the fillets.
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 fillets in the egg wash then transfer to the breadcrumb mixture and toss until well coated.
Carefully drop the sole fillets into the hot oil and cook for 2 minutes per side.
Remove from the skillet and serve with lemon wedges and your favorite sides!
Ingredients
Directions
Rinse the sole fillets under cold water and pat dry with paper towels. Remove any bones from the fillets.
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 fillets in the egg wash then transfer to the breadcrumb mixture and toss until well coated.
Carefully drop the sole fillets into the hot oil and cook for 2 minutes per side.
Remove from the skillet and serve with lemon wedges and your favorite sides!
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