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Pan-Fried Dover Sole

I created this recipe by combining a tasty sole fish with a cracker crumb coating, adapted from the way that I used to pan-fry the fish I caught from the lake as a kid in Northern WI.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 1094.4 kcal

Equipment

  • 1 Large Nonstick Skillet
  • 2 Shallow dishes or plates For egg wash and breadcrumbs
  • 1 Resealable Plastic Bag 1-gallon size
  • 1 Fish Spatula or Tongs For flipping delicate fish
  • 1 Paper Towels For drying fish and draining excess oil

Ingredients
  

Main

  • 1 cup crushed saltine crackers
  • 2 eggs beaten
  • 1 pound Dover sole
  • ¼ cup all-purpose flour
  • 2 tablespoons vegetable oil or more as needed
  • 1 pinch fresh dill or to taste
  • salt to taste

Instructions
 

  • Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
  • Place fish in a 1-gallon resealable plastic bag and add flour; gently shake until completely coated.
  • Heat oil in a large, nonstick skillet over medium-high heat.
  • Dip each flour-coated piece of fish in egg, allowing excess to drip back into dish, then press coated fish in cracker crumbs until evenly coated.
  • Fry fish in hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.

Notes

Achieving a perfect pan-fried sole hinges on precise execution. Ensure your fish fillets are patted thoroughly dry before flouring; this promotes better adhesion of the breading and a crispier finish. Maintain a consistent medium-high heat in your skillet – too low results in greasy fish, too high burns the crust before the fish is cooked through. Use enough oil to just coat the bottom of the pan, adding more only as needed. Overcrowding the pan will lower the oil temperature and steam the fish instead of frying it, so cook in batches if necessary. Sole cooks very quickly; look for the crust to be golden brown and the fish to flake easily. A squeeze of fresh lemon juice and a sprinkle of flaky sea salt just before serving will elevate the flavors and add brightness. For an even richer crust, consider using a blend of vegetable oil and clarified butter.