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1
This is a light egg batter not meant to overwhelm but complement the fish, other fish species can also be used.
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2
mix flour, salt, and pepper on a plate
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3
scramble eggs in separate shallow dish
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4
heat saute pan add oil and butter, be careful not to get the pan to hot and burn your oil, a medium heat is good.
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5
To check the heat of your oil put a drip of the egg in it should bubble and cook but not burn.
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6
take your fish fillets and lightly coat in flour removing any excess
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7
then put into your egg wash coat let extra drip off and place fish fillets in saute pan and let cook
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8
turn when golden brown, sole is a delicate fish it can split easy be careful when flipping
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9
place cooked fillets on a warm plate till all are done, pat dry of any excess oil with paper towels, they also keep well in a warm oven
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10
slice your lemon into wedges, you will use to squeeze the juice over your fish
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11
plate your fish add lemon wedges and side dishes, now your ready to enjoy
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12
this recipe makes 2 servings , a tartar sauce on the side goes well with this dish, if you make your own make it well ahead of time giving it time to rest and let the flavors come out.
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13
*:~:*:~:*:~:* BON APPETITE *:~:*:~:*:~:*
