Breaded Fillets of Sole

Ingredients

• 8 small fillets of sole, flounder or fluke, about 1 1/2 pounds
• 1 egg
• Salt and freshly ground pepper to taste
• 3 tablespoons water
• 1 tablespoon plus 1/3 cup peanut, vegetable or corn oil
• ½ cup flour
• 3 cups fresh bread crumbs
• 3 tablespoons butter
• Juice of 1 lemon

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    770 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 6 grams polyunsaturated fat; 72 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 35 grams protein; 145 milligrams cholesterol; 1116 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put the fillets on a flat surface. There may be a small bone line running partly down the center of each fillet. If so, cut on both sides and discard it.
2. Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
3. Put the flour in a flat dish and toss the fillets in it. Shake off excess.
4. Put bread crumbs in a flat dish.
5. Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
6. Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding. Cook until golden brown on one side, about one and one-half to two minutes. Turn and cook about one and one-half minutes on the second side. The cooking times will depend on the thickness of the fish. It may be necessary to add more oil if it disappears. As the fillets are cooked transfer them to a warm serving platter. Continue cooking until all the fillets are done.
7. Pour off the oil from the skillet and wipe it out with paper towels.
8. Put the butter in the skillet and swirl it around over high heat until it starts to foam. Continue cooking until it starts to become hazelnut brown. Pour this over the fish. Sprinkle the fish with the lemon juice and serve.

30 minutes