How to Prepare Fried Sole

Sole is a flat fish which lends itself well to frying and is often served with a range of sauces and garnishes. Frying is a very effective way of cooking any fish because the extreme heat rapidly cooks the fish and adds loads of flavour.

To fry sole requires a good pan of very hot oil. A deep-fat fryer will do the trick here.

The fish can be cooked fileted or unfileted i.e. the bones need not be removed.

Ingredients (Method 1)

  • Dover sole – 2 or 3 pieces
  • Frying oil – plenty of it to fill a deep pan.
  • Breadcrumbs – enough to smother the fish.
  • 2 Eggs, beaten
  • 1 Egg yolk – beaten but not whisked.
  • milk
  • Lemon Juice
  • Olive oil

Fried Sole – Method 1

In all cases the skin is removed. The first approach is to dip the fish in beaten egg and then smother with breadcrumbs. It is then fried in the deep fat pan or fryer until golden brown. A sauce of your choosing is used then to enhance the dish.

Fried Sole – Method 2

Ingredients (Method 2)

  • Dover sole – 2 or 3 pieces
  • Frying oil – plenty of it to fill a deep pan.
  • Breadcrumbs – enough to smother the fish.
  • 2 Eggs, beaten
  • milk
  • Lemon Juice
  • Olive oil

The sole is skinned as in the first method. It is marinaded for an hour in a dressing of lemon juice and olive oil to infuse the fish flesh. The fish is then dipped in beaten egg, smothered in breadcrumbs and then deep fried as before. 

Fried Sole Á L’Anglaise

Ingredients

  • Dover sole – 2 or 3 pieces
  • Frying oil – plenty of it to fill a deep pan.
  • all-purpose flour or plain flour – enough for coating the fillets
  • Breadcrumbs – enough to smother the fish.
  • 2 Egg yolks, lightly beaten

The skinned fish is filleted and then covered in white flour to form a complete coat. Pick up the sole and allow any loose flour to come off. It is then brushed with just the beaten yolk of an egg, covered in bread crumbs and then fried in the deep-fat fryer to a golden brown.

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