Prep 10 mins
Cook 10 mins
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.
- 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
- 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.
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?
This was fabulous!!! Thank you for sharing!!! The recipe works beautifully if followed exactly - you have to make sure to let the oil heat before adding the fish. Test it by sprinkling a few drops of water on the oil - if it sizzles it's hot - if not, then your fish will probably stick.
Well, I tried your recipe. I used olive oil instead of veg. oil, and it stuck like crazy to my pan! I think I am going to try to bake this and see if it does any better! Any suggestions anyone?