Sea sole in batter in a frying pan

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to fry sole in batter in a frying pan? Prepare everything you need for this. Solefish are often confused with pangasius. The sole fillet is almost white, almost transparent and slightly thinner. Pangasius fillets usually have a layer of fat on the sides of the fillet. Sole tongue should not have it. When purchasing, choose fish with a thin layer of ice glaze.

2. STEP 2

   

   Remove the fish from the freezer in advance and leave to defrost at room temperature. Pat defrosted fish with paper towels to remove excess moisture. Cut the prepared fish into small pieces and sprinkle with salt and spices. As a spice, you can limit yourself to ground pepper, or you can use a ready-made set of spices for fish.

3. STEP 3

   

   In a separate bowl, combine the egg with flour.

4. STEP 4

   

   Add a little salt and mix with a whisk. The finished batter is not very thick.

5. STEP 5

   

   Dip each piece of fish into the batter so that it evenly covers the fish on all sides.

6. STEP 6

   

   Pour a little vegetable oil into a hot frying pan and place the fish in batter. Fry it over low heat for 2-3 minutes on each side.

7. STEP 7

   

   The finished fish will turn an appetizing golden color. Remove from the pan and place on a paper towel to remove excess oil.

8. STEP 8

   

   Serve the finished sole hot. If desired, it can be supplemented with a side dish of mashed potatoes and fresh vegetables. Bon appetit!

Comments on the recipe

Natalia M

20.09.2023

4.7

I often cook sole in batter, both for holidays and just like that. Children especially love these tasty pieces. I have prepared different batters, but I have never made one based only on eggs and flour. I was surprised that sour cream, milk, kefir, mayonnaise, etc. are not added. The batter turned out excellent, with a very good consistency. Actually, I made it twice as much. Just enough. I sprinkled the fish with spices for fish, and added a teaspoon of paprika to the batter itself. I love paprika and add it everywhere) The batter turned out to be reddish in color. When finished, the batter is tasty, adheres well to the fish, and is not too dense. Overall, the battered sole turned out tender, beautiful and tasty. Thanks for the new recipe in my collection!