Crispy Golden Sole Escalopes

1. Season the Sole Fillets

Start by seasoning the sole fillets with salt and pepper on both sides, ensuring each fillet is well-coated. This simple step brings out the delicate flavor of the fish.

2. Prepare the Egg Wash

In a small bowl, beat together the egg and water until well combined. This mixture helps the breadcrumbs adhere to the fish, creating that desirable crispy coating.

3. Prepare the Breadcrumbs

Spread the fresh breadcrumbs on a plate or shallow bowl, ready for coating the fillets later. It’s important to have these ready and in an even layer for easy coating.

4. Dredge the Fillets in Flour

Take each seasoned fillet and dredge it lightly in flour, shaking off any excess. This step ensures an even coating and helps the egg wash stick better, preventing clumping.

5. Dip in Egg Wash

Dip the flour-coated fillets into the egg mixture, making sure they are fully covered. The egg wash acts as a glue for the breadcrumbs, so be thorough.

6. Coat with Breadcrumbs

Now, coat the fillets with breadcrumbs. Use one hand for the wet fillets and the other for the dry breadcrumbs to keep the process neat. Pat the breadcrumbs onto the fillets to ensure an even and firm coating.

7. Refrigerate the Fillets

Place the breaded fillets on a plate, ensuring they don’t touch, and refrigerate them for one hour. This drying period is crucial as it allows the breadcrumbs to adhere better and results in a crisper finish when fried.

8. Heat the Fat for Frying

When you’re ready to cook, heat the clarified butter or a mix of oil and butter in a heavy, low-sided pan over medium heat. The fat should be hot but not smoking, creating the perfect environment for frying.

9. Fry the Fillets

Carefully place the fillets in the hot pan and fry for about 3 minutes per side, until they are golden brown and crisp. The key here is to cook them until they are just done, ensuring the fish stays tender inside.

10. Drain and Serve

Once fried, remove the fillets from the pan and drain them on an absorbent towel or paper to remove any excess oil. Serve the crispy golden sole escalopes immediately while they are still hot and enjoy the delightful crunch and succulent fish.