Pan Fried Petrale Sole Food

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE

Steps:

• Mix the flour with seasoned salt and pepper in a shallow dish.
• Dredge the fish fillets in the flour mixture.
• Heat a large skillet over high heat.
• Add in about 3 tablespoons butter to the hot skillet.
• Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
• Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
• Season the sauce with salt and pepper.
• Pour the warm sauce over the fish.
• Serve immediately.

PAN-FRIED PETRALE SOLE RECIPE

Steps:

• Pat both sides of each filet dry with paper towels and season lightly with salt and pepper. If they are very large, cut in half widthwise on the diagonal. The ideal serving size is 3 to 4 ounces per filet.
• Place about 1 cup of flour in the middle of a large dinner plate. Beat the egg with the water in a large flat-bottomed bowl. Put about 2 cups of bread crumbs in the middle of another large dinner plate.
• Working 1 filet at a time, lay the fish in the flour and dust both sides, shaking off any excess. Then dip the fish in the egg wash, coating both sides and wiping with your fingers to remove any excess. Bury the filet in the bread crumbs and press lightly so they adhere. Set the filet aside on a wire baking rack placed over a baking sheet. Repeat to bread all of the filets. (The recipe can be prepared up to this point and refrigerated on the rack over the baking sheet for up to 6 hours.)
• When ready to cook, melt 4 tablespoons of butter in a large skillet over medium-high heat. When the butter has melted and finished bubbling, dip a corner of 1 filet into it; it should immediately begin to sizzle. If it does not, remove the fish and let the butter heat a little more. This should only take 20 to 30 seconds more; do not let the butter burn.
• When the butter is hot enough, lay each filet in the skillet, being careful not to crowd the fish. Cook until the underside is golden brown, 4 to 5 minutes. Turn the filets; cook until you can easily slip the point of a sharp knife into the center, 3 to 4 minutes more. Remove to a platter lined with paper towels and keep warm.
• Wipe the pan clean with a paper towel. Melt the remaining 2 tablespoons of butter in the skillet over high heat. When it sizzles, whisk in the lemon juice and parsley.
• Remove the fish from the oven, salt it lightly, and put it on a serving plate. Drizzle with the lemon butter. Serve immediately.

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

PAN-SAUTEED SOLE

Steps:

• Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.

CRISPY PAN-FRIED SOLE

Steps:

• In a shallow bowl, beat eggs. In another shallow bowl, combine the following four ingredients.
• Dip the fish pieces into the crumbs, into the egg, and than into the crumbs again. Pat crumbs into fish fillets.
• In 12-inch non-stick skillet, heat 1 tablespoon butter and 1 tablespoon oil until butter melts. Add 2 pieces of fish and cook. Only turn fish once while browning both sides, approximately 6 minutes.
• When fillets are golden brown add remaining butter, oil, and fish. Repeat the steps above to cook fillets.

PAN-SEARED PETRALE SOLE WITH LOCAL WINTER VEGETABLES

Steps:

• Sprinkle fillets with 2 1/2 teaspoons salt and 1 teaspoon pepper. In large nonstick skillet over moderately high heat, heat 1/2 tablespoon oil until hot but not smoking. Working in two batches (wipe pan clean and add 1 1/2 teaspoons oil between batches), fry fish until golden, about 3 minutes per side. Transfer to platter and loosely cover with foil to keep warm.
• In large nonstick skillet over moderate heat, heat remaining tablespoon oil. Add leeks and garlic and sauté 2 minutes. Add butter, broccolini, cauliflower, and green beans and sauté until vegetables are crisp-tender, about 8 to 10 minutes.
• Transfer vegetables to serving platter and sprinkle with remaining teaspoon salt and 1/2 teaspoon pepper. Top with fish and drizzle with any butter and pan juices remaining in skillet.