Recipe by Oolala
From A Guide to Modern American Cooking. It is called Grilled Sole Parmesan there but I changed the name to reflect the cooking style. This is not grilled! I am putting here for future use. ***For the reviewer who wanted advice on how to prevent fish from sticking: try a Teflon or other non-stick pan and use plastic spatulas to move the fish around gently to avoid breaking the fish. Hope this helps.
Top Review by theanna
This recipe caught my eye since it is very similar to one I use frequently. To the reviewer with the question, Fish can be contrary. What I have learned from cooking fish at least twice a week with a seafood loving husband is to use a non-stick pan, don't have your heat too high, and don't try to turn too quickly. Your change in oil choice should have made no difference. When the fish is ready to release from the pan, it will let you know...you can push it and it will move. Until that happens, do NOT try to lift it with a spatula. Can you tell I learned this the hard way?
- 4 large sole fillets or 4 large flounder fillets
- 3 eggs, beaten
- 1 1⁄2 cups parmesan cheese, grated
- 3 tablespoons vegetable oil
- white pepper
- paprika, to taste
- lemon juice
Directions See How It's Made
- Season the grated cheese with pepper and paprika to taste.
- Dip fish in the eggs and then coat in the parmesan.
- Heat oil in frying pan and add fish cooking about 2 minutes on each side, depending on thickness, over medium-high heat,.
- Season with salt and pepper during cooking.
- Serve with lemon juice.