There is a reason old favourite recipes are favourites. Breaded sole is so tasty and so easy there is a reason it has been around for a long time. The secret to this breaded sole is that there is no bread! I use cracker crumbs.
I started with two large fillets of sole. Then I set up a breading line.
I put flour on the first plate and added the salt and pepper.
I put the milk and egg in a casserole next to it and beat until foamy.
I put the crushed unsalted Premium Plus Crackers on the second plate and added the seasoning mixture to the crackers. You can use any seasoning mixture you like, Italian, Greek, Cajun, Old Bay, etc. This time, I used Louisiana Grills Chicken Seasoning.
I put one of the fillets in the flour and flipped it to coat it in the flour mixture. Then dip it in the egg wash to coat. Finally, roll it in the seasoned cracker crumbs.
Cover the fish and let it sit in the fridge for 20 minutes. I find this helps the crust set up better.
I preheated my electric fry pan to 400 F. You can also use a regular pan over medium high heat. I added the margarine or butter. When it is melted and foamy, put the fish in.
I cooked it for 4 minutes on one side, flipped it and cooked it for 3 minutes on the other. A nice golden brown crust is what you are looking for.
We served ours with spinach salad and oven fries.
Personally, I find this coating for sole to be the best, even better than deep fried. It has a nice crispness but the crushed crackers are lighter than batter or bread crumbs and lets the fish come through. This is a favourite. It is also a favourite of She Who Must Be Obeyed. It never hurts to make a pretty lady something she likes!
The Old Fat Guy
- 2 large sole fillets
- 30 ml (2 tablespoons) flour
- 2 ml (1/4 teaspoon) salt
- 2 ml (1/4 teaspoon) pepper
- 1 egg
- 15 ml (1 tablespoon) milk
- 8 unsalted Premium Plus crackers
- 10 ml (2 teaspoons) seasoning mix (Italian, Greek, Cajun, Old Bay or your favourite)
- 25 ml (2 tablesoons) margarine or butter
- Mix flour, salt and pepper together on a plate.
- Mix egg and milk in a casserole.
- Mix cracker crumbs and seasoning mix on a plate.
- Put fish fillet in flour to coat.
- Dip in egg wash to coat.
- Roll in cracker crumbs to coat.
- Repeat with second fillet.
- Cover fillets and put in fridge for 20 minutes.
- Heat an electric fry pan to 400 F or a fry pan over medium high heat.
- Add margarine or butter.
- When margarine is foamy, add fish.
- Cook on one side until golden, about 4 minutes.
- Flip and cook on other side, about 3 minutes.