Best Pan Fried Crispy Sole
|Lemon sole fillets||32 Ounce (4 Fillets, 8 Ounces Each)|
|Lemon juice||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Seasoned breadcrumbs||2⁄3 Cup (10.67 tbs)|
|Extra virgin olive oil||2 Tablespoon|
|Unsalted butter||2 Tablespoon|
|Lemon||1 , cut into wedges (For Serving)|
1. Arrange fish on a plate. In a small bowl, stir together lemon juice and 2 tablespoons water. Drizzle mixture over fish. Sprinkle with 1/4 teaspoon each of salt and pepper and let stand 15 minutes.
2. In a shallow bowl, beat together egg and 1/4 cup water. Place breadcrumbs in another shallow bowl. Working with one fillet at a time, turn each fillet in egg and then in crumbs, patting and then shaking off excess.
3. In a 12-inch nonstick skillet over medium-high heat, heat 1 tablespoon each oil and butter. When butter is melted, add 2 pieces of fish and cook, turning once, until golden, 4 to 5 minutes. Transfer to plates and repeat with remaining fish. Serve immediately, garnished with lemon wedges.