Their fancy creations make cooking fish look complicated when in fact pan frying fish fillets is straight forward, fast and flavorful. Perfect for weeknight cooking!
Here are the steps I use to pan fry frozen sole fillets.
Thaw FirstWhen using frozen fish fillets, thaw them first. Leave them in the fridge overnight or thaw them under cold running water for about 10 minutes.
To remove the excess moisture from the fish fillets, I give them a spin in my salad spinner. Saves using loads of paper towel. Works great!
Dredge in FlourOnce the excess moisture is removed, dust each fillet in flour.
For extra flavor I use 1/2 cup all-purpose flour and 1/2 cup whole wheat flour. Then I season it with one tablespoon of Italian Seasoning. I follow my favorite television chef's (Michael Smith) advice. His tip is to use 1 tablespoon of your favorite fish seasoning per cup of flour. I also add a few big pinches of salt and pepper.
Cook in Butter and OilFrom past cooking experiences I've learned butter burns easily.
To prevent butter from burning, without losing the butter flavor, melt 1/2 tablespoon of butter in 1/2 tablespoon of cooking oil over medium heat. Add the fish fillets to the skillet once the butter has melted.
Sole fillets are thin and cook quickly. Two to three minutes per side is all it takes.
Four to six minutes later you have delicious golden brown fish fillets like these!
Drizzle with Lemon JuiceTo make a quick sauce, add more butter to the pan along with freshly squeezed lemon juice, after you've removed the fillets. Stir over medium-low heat scraping up the brown bits from the bottom of the pan.
Or simply drizzle the cooked fillets with fresh lemon juice - much easier. Pairs really well with the Italian seasoning!!!
Hi I'm Brent! The recipes you will find on this blog, and in my weekly updates, are easy-to-make dinners my family and I have enjoyed. You will also find favorite weekend recipes, along with a few greatest hits from my cookbook - and some boiled down wisdom on how to save a ton of time (and frustration) when cooking.
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