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Sole Food

By //  by Candace Sampson 2 Comments

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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.

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Filed Under: Fish, Food & Drink, Recipes, Supper, Uncategorized Tagged With: fish, Food & Drink, Life in Pleasantville, pan fried sole, seafood

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Comments

  1. Candace

    January 19, 2012 at 2:36 am

    Friday is our fish day too. I think I’m going to make Tuesday fish day too. I’m crazy like that.

    Reply
  2. Lisa

    January 18, 2012 at 10:41 pm

    Gonna make this on Friday (just made a new monthly menu plan and Friday is “fish” day).

    Reply

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