This is one of those home-cooked meals that looks rather average, but is really quite tasty! I use the same breading method (with different spice combinations) for homemade chicken tenders. I paired the fried sole with some steamed veggies and a salad.
Ingredients
2-4 tbsp canola oil (I advise using canola or vegetable oil as olive oil burns too quickly here.)
4 sole fillets
1 cup flour
1 tbsp pepper
1 tsp garlic powder
1 cup panko crumbs (or regular bread crumbs. I like the panko crumbs because they are really crispy.)
1 egg, whisked
lemon juice
capers
Instructions
Set up your breading station with 3 bowls. 1 bowl with flour, pepper and garlic powder, mixed, 1 bowl with panko crumbs and 1 bowl with the egg.
Take 1 fillet and coat it in flour mixture. Then dip it in the egg bowl, making sure all areas are covered with egg. Finally, coat the fillet in panko crumbs. You may need to move it around in the bowl, turning over a few times to fully coat. Place fillet on a plate. Repeat for each fillet.
Heat a large frying pan with 1-2 tbsp oil over med-high heat. Pan fry fillets for about 2 minutes per side in as many batches as necessary so that they all lie flat in the pan.
Remove from pan and lay on paper towel to soak up additional oil. When plating the fish, squeeze lemon juice over each fillet and top with capers to taste.
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