Pan-Fried Dover Sole
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Recipe Summary Pan-Fried Dover Sole
I created this recipe by combining a very light and tasty fish with an egg and crumb coating, adapted from the way that I used to fry the fish I caught from the lake as a kid in northern WI.Ingredients | Sole Water Recipe Maria Emmerich1 cup crushed saltine crackers2 eggs, beaten1 pound Dover soleΒΌ cup all-purpose flour2 tablespoons vegetable oil, or more as needed1 pinch fresh dill, or to tastesalt to tasteDirectionsSpread 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 data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.Info | Sole Water Recipe Maria Emmerichprep: 20 mins cook: 10 mins total: 30 mins Servings: 4 Yield: 4 servings
TAG : Pan-Fried Dover SoleSeafood, Fish,
