Our local fishmonger cooked this up for us just yesterday. It was yummy and wonderfully simple! What do you expect from a CIA student? He also made snook with a honey-sake-rice vinegar (and other ingredients) sauce, seared tuna, and served us up some raw bluefin tuna sliced very thin. Alas, his summer internship at Monahan's Seafood has ended and he returns to school to finish his degree.
Spiced-Panko Fried Sole
Sole filets
Flour
Egg
Panko
Chili flakes
Tyme
Black Pepper
Salt
Set up a basic breading station: one bowl for dredging in flour, one for egg, and one for the panko.
Mix enough panko with chili flakes, tyme, black pepper, and some salt. Whisk the egg.
Dredge filets flour, dip in egg, coat with spiced panko, and pan fry. Use enough olive oil to come about half way up the fish. Pan fry until golden. If your filets are thick, use a lower temp so the panko doesn't burn. Flip and fry the other side. Our sole filets were very thin, so they cooked in a flash.
Serve fresh off the pan. I enjoyed them plain, but they were tasty with just a bit of aoli sauce too.
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