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Petrale Sole

Petrale Sole | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

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!

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Yields6 Servings
Prep Time10 minsCook Time4 minsTotal Time14 mins

 6 Petrale sole fillets
 2 eggs
 ¼ cup milk
 2 cups plain breadcrumbs
 2 tbsp Italian seasoning
 1 tsp salt
 1 tsp pepper
  cup vegetable oil
 lemon wedges for garnish

1

Rinse the sole fillets under cold water and pat dry with paper towels. Remove any bones from the fillets.

2

Whisk the eggs and milk together in a shallow dish. Combine the breadcrumbs, Italian seasoning, salt, and pepper in a separate shallow dish.

3

Heat the vegetable oil in a large, cast iron skillet over medium-high heat.

4

Place the fillets in the egg wash then transfer to the breadcrumb mixture and toss until well coated.

5

Carefully drop the sole fillets into the hot oil and cook for 2 minutes per side.

6

Remove from the skillet and serve with lemon wedges and your favorite sides!

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Ingredients

 6 Petrale sole fillets
 2 eggs
 ¼ cup milk
 2 cups plain breadcrumbs
 2 tbsp Italian seasoning
 1 tsp salt
 1 tsp pepper
  cup vegetable oil
 lemon wedges for garnish

Directions

1

Rinse the sole fillets under cold water and pat dry with paper towels. Remove any bones from the fillets.

2

Whisk the eggs and milk together in a shallow dish. Combine the breadcrumbs, Italian seasoning, salt, and pepper in a separate shallow dish.

3

Heat the vegetable oil in a large, cast iron skillet over medium-high heat.

4

Place the fillets in the egg wash then transfer to the breadcrumb mixture and toss until well coated.

5

Carefully drop the sole fillets into the hot oil and cook for 2 minutes per side.

6

Remove from the skillet and serve with lemon wedges and your favorite sides!

Petrale Sole

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