Pan Fried Petrale Sole Recipes
EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE
This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper.
Provided by Kittencalrecipezazz
Categories Brunch
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour with seasoned salt and pepper in a shallow dish.
- Dredge the fish fillets in the flour mixture.
- Heat a large skillet over high heat.
- Add in about 3 tablespoons butter to the hot skillet.
- Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
- Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
- Season the sauce with salt and pepper.
- Pour the warm sauce over the fish.
- Serve immediately.
PAN-FRIED DOVER SOLE
Steps:
- Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
- Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
- Heat oil in a large, non-stick skillet over medium-high heat.
- Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
- Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.
Nutrition Facts : Calories 303 calories, Carbohydrate 18.6 g, Cholesterol 153.2 mg, Fat 12.7 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.5 g, Sodium 354.6 mg, Sugar 0.3 g
PAN-FRIED PETRALE SOLE RECIPE
It may be true that in the eyes of God, all soles are equal. But on the California dinner plate, petrale is king.There are other regional seafood specialties that are equally compelling in their own way and in their own time -- Dungeness crab in dead winter, wild salmon in the spring, fresh sardines, squid, sand dabs and anchovies whenever they're running.But although other fish may compare with petrale, none surpass it. Petrale sole is as good as it gets. The flesh is fine-textured and delicately nutty. There's a tinge of sweetness. And call me a wine geek, but I think there's a subtle minerality to the flavor.Now is the time to enjoy petrale. Though it is available year-round, the fish, primarily caught from Monterey north, have moved into shallower waters for spawning and are practically volunteering to be caught. They are at their most plentiful from January through March.As with any other great ingredient, there is a ladder of preparation you should follow. The first time you fix it, start on the bottom, most basic, rung to best appreciate the flavor. In the case of petrale, brush it with a little butter, broil it and serve it with lemon wedges on the side.Once you've got the taste in your mouth, you can move on to more complicated recipes. The next step I'd recommend is breading it and pan-frying it in butter. Simple as it is, this is a dish to swoon over. I served it last weekend with some tender little turnips that I'd braised with minced shallots. It was incredible with a 2001 Clos du Val Chardonnay, one of the crisper California whites.Breading food for frying is one of those things that makes some people a little nuts. If you're doing it right, it's messy, and if you're doing it wrong, it's awful. You wind up with chunks of coating floating in the fat and nothing left sticking to the fish.The first thing you need to know is that there's more to breading than bread crumbs. You need something to make the bread crumbs stick. The best glue is an egg wash -- just a whole egg and a little water beaten smooth with a fork.But it doesn't matter how much egg wash you use, the crumbs still won't stick if the surface of the filet is wet. You'll just wind up with slightly bigger clumps in the pan.To make sure the surface is good and dry, you need to dredge the fish in flour. That will absorb any surface moisture and ensure a good bond with the egg wash and bread crumbs.It's a three-step process: flour, egg wash and bread crumbs. The pros use just one hand for dipping in the flour, egg wash and bread crumbs, leaving the other free (and clean) to press the coating into place and transfer the food to the fryer. That's a bit too much like rubbing my belly and patting my head at the same time for me, so I just resign myself to having to wash my hands as soon as I'm done.The other trick is to make sure the fat is hot enough before you add the food. If it's not, the coating will soak up all the oil and wind up gloppy and unappetizing. It's easy enough to check: Just touch a corner of the breaded food to the fat. If it's hot enough, you'll hear a delicious sizzling sound. If it's not, wait 20 or 30 seconds more and try again.Frying in butter makes a difference in flavor, but if your conscience won't allow it, peanut oil or corn oil will work well too.There are dishes more complicated than this, but none that taste better. The French culinary lexicon is full of names for sole filets poached and garnished in different ways. Petrale is the best West Coast substitute for any of those.In fact, though we call petrale a sole, it is not. That is only a term of, shall we say, commercial convenience. In the early days, it was a way of selling an unfamiliar product to a transplanted audience, just as red wine from Modesto used to be called Burgundy and blue cheese from Petaluma Roquefort.True sole is a family of North Atlantic fish (Solea) that is not found on our coast. Our flatfish are members primarily of the far-flung halibut and flounder clans.So even though we now have English sole, gray sole, lemon sole, rock sole, yellowfin sole and rex sole (another really good fish, very close to the sand dab), they are all pretenders.This is a matter of more than ichthyologic interest. Perhaps the grossest example of misnaming is the so-called West Cost Dover sole.Now there is a true Dover sole and it is quite a fish -- connoisseurs consider it the king of all flatfish. But unless you're paying more than $20 a pound, that is not the fish you're buying in West Coast fish markets. West Coast Dover is Microstomus pacificus while the Atlantic is Solea solea (so good they had to name it twice!).But you've got to admit that "Dover sole" is far catchier than its other name, slime sole, even though the latter is probably closer to the truth. This sole, particularly when it is caught in deep water, has a tendency to turn to jelly when cooked.I know this from personal experience. Many years ago I was hosting a dinner party and thought I'd do a little Dover sole en papillote -- steamed with aromatic vegetables in individual handmade paper sacks to be opened at the table. When my guests cut open those painstakingly prepared bags, the fish had melted into ... well, we'll leave the description to your imagination.That would never happen with petrale. It may not be a true sole, but it sure knows how to act like one. And in California, that's what counts.
Provided by Russ Parsons
Categories MAINS, FAST, EASY, FISH & SHELLFISH
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pat both sides of each filet dry with paper towels and season lightly with salt and pepper. If they are very large, cut in half widthwise on the diagonal. The ideal serving size is 3 to 4 ounces per filet.
- Place about 1 cup of flour in the middle of a large dinner plate. Beat the egg with the water in a large flat-bottomed bowl. Put about 2 cups of bread crumbs in the middle of another large dinner plate.
- Working 1 filet at a time, lay the fish in the flour and dust both sides, shaking off any excess. Then dip the fish in the egg wash, coating both sides and wiping with your fingers to remove any excess. Bury the filet in the bread crumbs and press lightly so they adhere. Set the filet aside on a wire baking rack placed over a baking sheet. Repeat to bread all of the filets. (The recipe can be prepared up to this point and refrigerated on the rack over the baking sheet for up to 6 hours.)
- When ready to cook, melt 4 tablespoons of butter in a large skillet over medium-high heat. When the butter has melted and finished bubbling, dip a corner of 1 filet into it; it should immediately begin to sizzle. If it does not, remove the fish and let the butter heat a little more. This should only take 20 to 30 seconds more; do not let the butter burn.
- When the butter is hot enough, lay each filet in the skillet, being careful not to crowd the fish. Cook until the underside is golden brown, 4 to 5 minutes. Turn the filets; cook until you can easily slip the point of a sharp knife into the center, 3 to 4 minutes more. Remove to a platter lined with paper towels and keep warm.
- Wipe the pan clean with a paper towel. Melt the remaining 2 tablespoons of butter in the skillet over high heat. When it sizzles, whisk in the lemon juice and parsley.
- Remove the fish from the oven, salt it lightly, and put it on a serving plate. Drizzle with the lemon butter. Serve immediately.
PAN-SAUTEED SOLE
We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Tilapia works well, too. Serve it with steamed new potatoes and sauteed spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.
Nutrition Facts : Calories 220 g, Protein 27 g, SaturatedFat 6 g
PAN-SEARED PETRALE SOLE WITH LOCAL WINTER VEGETABLES
Steps:
- Sprinkle fillets with 2 1/2 teaspoons salt and 1 teaspoon pepper. In large nonstick skillet over moderately high heat, heat 1/2 tablespoon oil until hot but not smoking. Working in two batches (wipe pan clean and add 1 1/2 teaspoons oil between batches), fry fish until golden, about 3 minutes per side. Transfer to platter and loosely cover with foil to keep warm.
- In large nonstick skillet over moderate heat, heat remaining tablespoon oil. Add leeks and garlic and sauté 2 minutes. Add butter, broccolini, cauliflower, and green beans and sauté until vegetables are crisp-tender, about 8 to 10 minutes.
- Transfer vegetables to serving platter and sprinkle with remaining teaspoon salt and 1/2 teaspoon pepper. Top with fish and drizzle with any butter and pan juices remaining in skillet.
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5/5 (206)Total Time 15 minsCategory Main CourseCalories 254 per serving
- In two large nonstick skillets, or in a double-burner nonstick griddle, melt the butter over medium-high heat. When foaming subsides, add the fish.
- Cook the fish, turning once with two wide spatulas, until golden-brown, about 3 minutes on each side. You might need to lower the heat to medium after turning, depending on how hot your pan gets.
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- * Note: Petrale sole is primarily caught from Monterey north. They are at their most plentiful from January through March.
- Pat both sides of each filet dry with paper towels and season lightly with salt and pepper. If they are very large, cut in half widthwise on the diagonal. The ideal serving size is 3 to 4 ounces per filet.
- Place about 1 c. of flour in the middle of a large dinner plate. Beat the egg with the water in a large flat-bottomed bowl. Put about 2 c. of bread crumbs in the middle of another large dinner plate.
- Working 1 filet at a time, lay the fish in the flour and dust both sides, shaking off any excess. Then dip the fish in the egg wash, coating both sides and wiping with your fingers to remove any excess. Bury the filet in the bread crumbs and press lightly so they adhere. Set the filet aside on a wire baking rack placed over a baking sheet. Repeat to bread all of the filets. (The recipe can be prepared up to this point and refrigerated on the rack over the baking sheet for up to 6 hrs.)
CRISPY PAN-FRIED SOLE RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 20 minsServings 4Calories 424 per serving
- Beat eggs in a shallow bowl. Combine next four ingredients in another bowl. Turn pieces of fish in crumbs, then in eggs and again in crumbs, patting on crumbs.
- Heat 1 Tbsp. each oil and butter in a 12-inch nonstick skillet over medium-high heat. When butter is melted, add 2 pieces of fish and cook, turning once, until golden, about 6 minutes. Add remaining oil and butter to pan and repeat with remaining fish.
PARMESAN CRUSTED SOLE - SAVOR THE BEST
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4.7/5 (20)Total Time 15 minsCategory Main DishCalories 374 per serving
- Set up two shallow dishes to coat the fillets: Break the eggs into the first dish and whisk together with a fork. In the second dish, combine the cheese, paprika, lemon zest, salt and pepper.
PAN-FRIED SOLE FILLET - GREEN HEALTHY COOKING
From greenhealthycooking.com
5/5 (2)Calories 217 per servingCategory Fish, Main Course
- Start the cooking process by cooking your side dishes. The sole fillets will be all cooked within 10 minutes so your side dishes should be almost done before you start adding the fillets to the pan.
- Take the sole fillets out of the fridge, pat them dry with a paper towel, and set aside on the kitchen counter.
- Get two large flat bowls that fit a fillet into it nicely, and add 2 eggs to one and whisk until completely liquid and not snotty anymore.
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