Barely Breaded Fillet of Sole
Here is a simple way to make fried fish lighter and more healthful—and perhaps even to sell it to the children at the table. Bread the fish on one side only! It’s crispy and delightful, and has fewer calories and a more delicate taste. Begin the meal with a soufflé and serve the fish with steamed chopped spinach.
Serves 4
Ingredients:
- ½ c. all-purpose flour
- Lawry’s garlic salt
- 6 (6-oz.) fillets of sole
- 2 large eggs, beaten
- 1 c. panko bread crumbs
- 1 c. oil
- Lemon wedges
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Instructions:
- Season the flour to taste with the garlic salt. Dredge one side of each fillet in the flour. Dip the floured side of each fillet in the eggs, then coat the same side with bread crumbs.
- Heat the oil in a skillet and fry the uncoated side of the sole first, until the fish turns white. Flip the fish over and fry until golden brown. Transfer to a platter and serve with lemon wedges.
