Recipe: Sautéed Filet of Sole

Whether for a traditional Friday night supper, or a light meal anytime, sautéed filet of sole (or whatever kind of fish your local fishmonger calls 'sole') is simple and delicious.

In the U.S. true 'Dover sole' is very hard to come by and very expensive, so most of the time, you'll end up with Flounder. But don't knock flounder. It's a wonderful, delicate white fish that lends itself to poaching, baking, or, as here, sautéing. We like to serve it with Cathy's mashed potatoes, sexy peas, and a salad.

The serving size here is limited by the diameter of your skillet. The filets must fit easily, without crowding or touching each other in the pan. Otherwise, they'll fall apart when you try to turn them. And like most fish dishes, these need to be eaten as soon as they come out of the pan. Yes, it's possible to keep one batch warm in the oven while you do a second batch; but only if you're fast. After even 10 minutes in the oven (at 200º F), well, you might as well have gone out for McSea burgers.

here's what you'll need . . .

filet of sole (1/4 to 1/3 lb. per person)
lemon(s)
milk
egg(s)
flour
bread crumbs
olive oil

Here's how you do it.
If you keep your eggs in the refrigerator, get one or two out at least two hours before preparing dinner. Eggs need to be at room temperature to make a good dipping mixture (or for almost any other use, as well).

About 20 -30 minutes before you want to start cooking, get the fish out of the refrigerator and wash it gently under cold running water. Drain the water off each piece and place them all in a shallow bowl. Pour some milk over the filets (just enough to barely cover them - the milk will be discarded, so there's no point in wasting any). Let the fish soak while you get everything else ready – about 10 - 15 minutes.



Spread out a couple of pieces of wax paper. Put flour on one piece, breadcrumbs on the other.



Gently blend an egg with a Tbsp. of cold water until you've got a nice golden egg wash (no froth, please).



Now grab a filet from the milk, very gently 'squeegee' off any extra milk (hold the filet at one end and wipe it down between your index and middle fingers.)



Dredge the filet in the flour, coating thoroughly on both sides. (Use the wax paper - lift one side, then the other to shake flour onto the filet. Pat gently, turn over and do the same on the other side.) Set aside each filet until you have them all floured. Try to not let them touch each other.




Now, put a large skillet on to heat up (somewhere just above medium).

Next, dip a floured filet into the egg wash (again, holding at one end, kind of drag it through on one side, then the other) until thoroughly coated.




Drain the excess egg off for a few seconds (no squeegee here),



and then dredge the filet in the breadcrumbs (use the wax paper, as before). Set aside (separated, as before) until you have them all breaded.




Pour a couple Tbsp. of olive oil into the hot skillet, swirl till it reaches fragrance, and gently place the filets in the pan (separated, as always). Immediately reduce the heat to something just under medium, count to 87 and then give the skillet a gentle shake or three to make sure the filets are not sticking to the bottom. Cook for about 2 minutes (or maybe 4, depends on your stove, pan, and preferences). The idea is to get the bottom side a 'crispy' light golden brown (the color of a perfect pancake).



Using a long bladed spatula (long enough to hold at least ¾ the length of a filet) underneath, and another spatula (long if you've got it, but 'normal' is ok for the top one), gently turn each filet.






When you've got them all turned over, squeeze the juice from ½ a lemon all over the tops of the filets. Don't 'squirt' it, you'll just dig holes in the breading; instead, dribble it, moving your arm in a circular motion around and around over the skillet. If you wish, grind some black pepper over the now slightly dampened filets. Cook till done, probably another 2 to 4 minutes.

Serve and eat immediately.