Prep 5 mins
Cook 10 mins
I hate deep frying, this is the way I shallow fry my fish.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1⁄4 cup flour
- 1⁄2 teaspoon dried thyme
- salt and black pepper
- 4 thin sole fillets or 4 flounder fillets
- 1 lemon, cut into wedges
- In a large, deep skillet, heat the butter and oil over medium heat.
- Meanwhile, combine the dry ingredients in a large resealable plastic bag.
- Shake well.
- Add the fish to the bag, one at a time, and shake to coat.
- Cook the fish in the skillet for 4 minutes per side, until golden brown.
- The fish should flake easily with a fork.
- If you like a lemony taste, squeeze the lemon juice over the cooked fish.
- You can also garnish each serving with lemon wedges and let diners squeeze their own juice to taste.
I hate deep frying too! We really loved this fish. I used small tilapia fillets and followed the rest of the recipe to a T. These came out nice and crispy and golden. They tasted great with the lemon squeezed over them. We had this with caesar salad and garlic mashed potatoes. Thanks Mirj!
Fresh and simple is always best and this recipe is a great example of that principle. For a great result, however, you must use really fresh, delicious, thin fish fillets. I used some lovely tilapia for this recipe, rubbing in some fresh squeezed lemon juice before dusting with flour. Then in just a few minutes your fish is cooked and ready to star on a plate with almost any side dishes you enjoy. We ate this with some spinach orzo and sauteed broccoli.