in Recipes

Fried sole or plaice

updated

Spread the love

Ingredients for 2 servings:

  • 6 small sole(s) or plaice
  • 1 cup flour (instant flour, small cup)
  • Salt and pepper or seasoning or fish seasoning
  • Butter for frying
  • n. B. Lemon juice for drizzling
  • n. B. Lemon(s) – slices for serving

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Buy fresh sole or plaice from a fishmonger. Cut off the head and have the skin removed from one side only. If possible, have it gutted as well. Acidify the fish, i.e., drizzle with lemon juice. Then pat dry with kitchen paper and add a little salt, pepper, and seasoning. Not too much, as the fish is very thin and will absorb the seasoning well. Heat butter in a pan. Lightly dust the seasoned fish with flour and place it in the pan. Depending on the thickness of the fish, fry slowly for about 4-6 minutes on each side until golden brown. Serve garnished with a lemon wedge. This goes excellently with steamed vegetables from the wok.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sweet tart

Strawberry-Banana-Salad