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| Pan-Fried Sole |
Sole is a mild fish, which means I don’t like it as much as I like salmon, but my kids agree to eat it, which is a big plus, and it’s also one of the least mercury-toxic fish, so that’s good too.
This simple preparation of pan-fried sole uses a minimal amount of sweet butter to enhance the sole’s naturally delicate flavor. Rather than pouring warm butter-lemon sauce over the fried fish, as traditional recipes suggest, I prefer to serve the fried sole with lemon wedges and allow diners to squirt a little lemon juice on top of their fish right before they eat it – this helps ensure a crispy, non-soggy fish.
Full post: Pan-Fried Sole
