Prep 10 mins
Cook 0 mins
A classic dish for the delicate flavor of sole or flounder. See below for variations.
- 3 tablespoons butter
- 2 tablespoons grapeseed oil
- 1 1⁄2-2 lbs sole or 1 1⁄2-2 lbs flounder fillets
- all-purpose flour
- lemon wedge
- Heat butter and oil in a large skillet until hot.
- Dip the fish first in buttermilk, then in the flour, shaking to remove excess flour.
- Sauté fish for 2-3 minutes per side, depending on thickness of fish.
- Remove fish from the pan, drain on paper toweling or a paper bag.
- Serve with lemon wedges.
- With Browned Butter and Almonds: After the fish is cooked through, place on a hot serving dish and keep warm. Clean out the pan and add about 3 TBSP butter. Cook the butter over medium heat until it is lightly browned, adding 2 TBSP slivered almonds just as the color of the butter is turning. Pour the browned butter and almonds over the fish.
- With Herbs and Butter: Follow directions above, but adding chopped chives and parsley (or chopped sweet marjoram or chirvil) to the butter. Sauté the herbs with the butter for 30 seconds. Pour the herb butter over the fish before serving.
Simple and easy way to make fish -- I used percale sole. I added some salt and pepper to the flour and instead of the buttermilk I used soured milk (soured with lemon juice). Next time I think I will add some paprika or other seasoning to the flour though. I also used sunflower oil instead of the grapeseed oil. Made for Zaar Tag. Thanks for sharing!