Fried Sole or Plaice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 small sole (s) or plaice
- 1 cup flour (instant flour, small cup)
- Salt and pepper or sprinkling seasoning or fish seasoning
- Butter for frying
- Lemon juice to drizzle with
- N / A Lemon (s) - slices for serving
Print Recipe
Pin Recipe Instructions
- Buy fresh sole or plaice from the dealer. Cut off the head and only let the skin peel off from one side. If possible, also have it gutted.
- Sour the fish, i.e. drizzle with lemon juice. Then dab with kitchen paper and add a little salt, pepper and seasoning. Not too much, as the fish is very thin and therefore accepts the spices well.
- Heat the butter in a pan. Dust the seasoned fish lightly with flour and place in the pan. Depending on the thickness of the fish, bake slowly and golden brown for about 4-6 minutes on each side.
- Serve garnished with a lemon wedge.
- This goes well with steamed vegetables from the wok.
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