Description
This classic pan-fried recipe will elevate your fresh Dover sole to restaurant-worthy status. The cooking process enhances the fish’s delicate flavors and creates a perfect golden crust.
This dover sole recipe strikes a perfect balance between simple and sophisticated. A light flour coating paired with butter and oil creates a golden-brown crust. The fish stays tender and moist inside, making it an excellent choice for casual weeknight meals and special occasions.
Ingredients
- 4 6-ounce sole filets without skin
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- Fresh parsley to garnish
- Lemon wedges to serve
Instructions
- Take your sole filets and pat them dry with paper towels. Season both sides generously with salt and pepper.
- Give each filet a light coating of flour. Shake off any extra flour that doesn’t stick.
- Add oil and butter to your pan. Let them heat over medium heat until the butter quiets down and stops foaming.
- Place the filets in the pan with care. Let them cook until they turn a beautiful golden-brown, about 3-4 minutes per side.
- The fish needs gentle handling. Use two wide spatulas to turn it over without breaking.
- Keep cooking the filets until they reach an internal temperature of 60°C (140°F).
- Move your cooked fish to serving plates. Add fresh parsley and lemon wedges as the final touch.
Notes
Temperature Control: Maintain moderate heat that prevents the flour coating from burning.
Handling Tips: The filets need two spatulas during flips to stay intact.
Make Ahead: Place cooked filets in a 200°F oven to keep them warm while preparing multiple servings.
Storage: Leftover filets stay fresh up to 2 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Fried