Fried Sole

Fried sole is one of the most simple food to master, yet its the one thing that i kept on messing up time and time again!

My mistake: I failed to dry my sole fillets before coating and frying. So simple, i know, but I just totally missed it!

They HAVE to be as dry as possible so that the coating sticks and doesn’t totally dissolves in the oil.

• Sole fillets (i like to cut them in half, lengthwise, to make them thinner)

• Flour

• Egg, seasoned with salt and pepper

• Breadcrumbs (plain or seasoned, depending on your preference)

• Oil, for frying

DIRECTIONS:

1. Slice sole fillets in half. Totally dry them using paper towel. The dryer, the better.
   

2. Prepare a plate with flour, another with egg seasoned with salt and pepper, and another with breadcrumbs. Prepare also a tray lined with paper towel to place the coated fish.

3. Dip each piece of fish in first the flour, then egg, then breadcrumbs. Make sure that you remove excess so the breading is not too thick. Place each one on the tray.

4. Once everything is ready to fry, heat about 1/2 inch of oil in a pan at medium heat.

5. Fry sole fillets until golden, flipping once only.

BONUS:

The Greatest Red Sauce:

• 1/2 lemon, juice (about 1 tbsp)

• 3 tbsp oil

• 1 tsp dijon mustard

• 1 tsp paprika

• 1/2 tsp dried parsley

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• 1/4 tsp crushed red pepper flakes

• Salt and pepper, to taste

Whisk everything together!

Enjoy,

Guila