Crispy Fillet of Sole W/ Remoulade Sauce

Total Time
Prep 25 mins
Cook 20 mins

My mom used to make filet of sole this way several times a month when I was growing up. Dover Sole works best, but I've also used Petral Sole with success.

Ingredients Nutrition


  1. Make Remoulade sauce first by stirring all ingredients together thoroughly.
  2. Refrigerate covered until ready to use (at least 20 minutes).
  3. Wash filets in cold water and pat dry with paper towels.
  4. Cut filets into strips (about 2" wide by 3" long).
  5. Place filet strips in bag of flour mixture and shake until all pieces are well coated.
  6. Lay strips out flat (not touching) on a piece of wax paper or plastic wrap and let rest for 10 minutes.
  7. Heat oil in heavy frying pan until it reaches 325 degrees F.
  8. Place as many pieces of fish in pan as you can without crowding them.
  9. Turn several times until the fish is deep golden brown.
  10. Remove and drain on cooling racks (draining on paper towels tends to make the fish soggy).
  11. Serve immediately using the Remoulade sauce for dipping.
Most Helpful

I am very sorry to say that this recipe did not turn out for me. I went out and bought some Dover Sole at the store the other day after running across this recipe, and I was having a hard time dishing out the money I paid for the fish, but I did with high hopes for this recipe. The fish never browned. I cooked it till I couldnt anymore and it was completely dry and chewy, not crispy and flakey. I will not make this again. So sorry to review it so badly.

~*Miss Diggy*~ September 05, 2007