Have you ever gone into your market and in the seafood section seen a fish called "sole?" Fact is, there is no such thing. At least there is no actual species of fish called sole. What we, in America, refer to sole is actually a flat fish in the flounder family. This fish called sole is one of the more delicate fish and when preparing it you have to be pretty careful that it doesn't break apart. The caution you give it, however, is well worth the time once that first piece hits your mouth.
When it comes to delicate fish such as "sole," I prefer the Southwest way of preparing it. Not only does it add a great bit of taste but it also helps protect the fish during the cooking process. For this dish what we have is a simple "dip-and-dredge" (very Southern) approach to preparing the fish. Our "dip" (egg wash) has a slight zip thanks to the hot sauce. Our "dredge" (coating) has a slight crunch thanks to the cornmeal.
This is a very simple dish for a very simple fish!
Ingredients needed for Southwest Sole (serves 2):
- 2 sole fillets
- 1/2 cup yellow cornmeal
- 1 Tbs. garlic powder
- 1/2 tsp. ground black pepper
- 1 tsp. salt
- 1 Tbs. hot sauce
- 1 egg, beaten
- 1/4 cup milk
- Wipe any moisture off the sole fillets and set them aside.
- In a shallow dish whisk together the cornmeal, garlic powder, black pepper and salt.
- In another shallow dish whisk together the hot sauce, egg and milk.
- Dip your fish into the egg wash and then dredge the fish (coat) in the cornmeal.
- Set the fish aside 5 minutes.
- In a medium saute pan or skillet, heat about 2 Tbs. oil over medium heat.
- Carefully place the sole into the pan and saute about 5 minutes per side (or to desired doneness).
- Remove the fish to serving plates and serve.
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