Sole Food

I love sole. It’s such a light, delicate fish and it cooks super fast. Plus, fish is brain food. That’s what my dad always told me anyway. Try it. Give your kids a spelling test after dinner. Mississippi is always fun.

Pan Fried Sole

4 six-ounce fillets of sole
1 cup all-purpose flour
2 tbsps Old Bay Seasoning
2 large eggs
1 cup panko bread crumbs
1/2 cup grated Parmigiano-Reggiano
2 tbsps fresh thyme leaves
Zest of one lemon

Preheat the oven to 250F. Place a cooling rack on a rimmed baking sheet. Set up three dishes for breading fish (pie plates work best). In the first combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the panko, the parmigiano-reggiano, the thyme and the lemon zest. Dip the fillets in the flour, then the egg, and finally in the panko mixture.

Heat a large skillet over medium-high heat with 4 tablespoons of extra-virgin olive oil. Sauté 2 fillets at a time for 6 to 7 minutes until golden, turning once. Place the first batch on the cooling rack atop the baking sheet to keep crisp. Add two more tablespoons of olive oil, letting the oil get hot and repeat. Serve with lemon wedges.