Pan Fried Sole With Lemony Herbed Garlic Butter
Slathered with dijon sauce and crunched up with a parmesan coating, this is what I crave on those rare occasions we eat fried.
Ingredients
For the sauce:
- 1/4 cup salted butter melted
- 1 clove garlic minced
- a squeeze of lemon juice
- zest of a quarter lemon
- 1/2 tablespoon fresh parsley minced
- 1/2 tablespoon fresh basil minced
- 1/2 teaspoon capers
- salt and pepper to taste
For the dredge:
- 1/4 cup all purpose flour
- 1/4 cup parmesan cheese grated
For the slather:
- 2 tablespoons Dijon mustard
- 3 tablespoons whole milk
For the fish:
- 3/4 pound Petrale sole 3/4 pounds has been about 2 fillets, and then I cut each down the middle giving you 4 pieces
- salt and pepper to taste
- Enough vegetable oil for pan frying, not deep frying.
Instructions
- Preheat oven to 300 degrees Fahrenheit.
For the sauce:
- Melt the butter in a small microwave-safe bowl or small pan on the stove. Add the rest of the sauce ingredients, blend, and set aside.
For the dredge:
- Combine flour and parmesan cheese in a dish or shallow bowl, and set aside.
For the slather:
- Mix Dijon with milk in a dish or shallow bowl, blending thoroughly. Set aside.
For the fish:
- Heat a large frying pan (preferably non stick) over medium high heat, and pour a thin layer of vegetable oil over the bottom.
- Slather the fish pieces completely with the Dijon mixture, then dip and pat each side into the dredge. Shake off the excess and place gently in the heated oil. Depending on the size of your pan, you may want to do this in batches to prevent overcrowding. Cook for 3 minutes on each side or to desired doneness. If doing in batches, transfer the already cooked pieces to a pan and place in your preheated oven while you cook the remaining fish. When the last of the fish is cooked, arrange it carefully onto a platter. Serve with sautéed spinach or other greens, a few lemon slices, and a drizzle of your reheated sauce over the top.