Curry Seasoned Sole Meuniere

1. 1

   Lay the sole fillets on a dish.

2. 2

   Sprinkle salt and pepper on both sides of the fillets.

3. 3

   Place 1/2 teaspoon of curry powder on the palm of your hand.

4. 4

   Take a pinch with your other hand and sprinkle over evenly on the filets.

5. 5

   To make it even, spread the powder with your finger.

6. 6

   Repeat the same process on the other sides.

7. 7

   Sprinkle 1/2 tablespoon each of flour and katakuriko.

8. 8

   Spread evenly on the surface.

9. 9

   Repeat the same on the other sides.

10. 10

    Heat the butter and olive oil in a frying pan.

11. 11

    Once the frying pan is hot enough, arrange the sole fillets.

12. 12

    Fry over a high heat for 2-3 minutes until the bottom sides are crispy.

13. 13

    Turn over, ensuring that the filets are not damaged.

14. 14

    Turn the heat to medium and continue to cook for a further 3-4 minutes.

15. 15

    (The cooking time depends on the thickness of the filets.)

16. 16

    Transfer the filets onto a serving dish carefully.

* Per serving · 4 servings · Values may vary.

No additional tips available.