New recipes

Breaded sole fillets recipe

Breaded sole fillets recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Flatfish
  • Sole

Simply delicious sole fillets, breaded in an herby breadcrumb mixture and pan fried in butter till crisp. I love sole, so I often make this recipe with fresh sole but you can of course make it with cod, haddock or other fish.

15 people made this

IngredientsServes: 4

  • 2 eggs
  • 1 lemon, juiced
  • 80g dried breadcrumbs
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • 4 sole fillets (or other white fish)
  • 1 knob butter
  • lemon wedges, to serve

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. In a small bowl beat eggs with lemon juice. In another bowl combine breadcrumbs, dill, parsley, salt and pepper.
  2. Dip sole fillets in egg mixture to coat, then dip in breadcrumbs, turning several times to coat well; set aside on a large plate.
  3. Heat butter in a large frying pan and fry fillets for 3 to 4 minutes per side, until nicely browned. Squeeze fresh lemon juice on top before serving.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Easy Baked Sole

This delicious baked sole recipe makes a quick and healthy meal option when you want to eat light and don’t have a lot of time to spend in the kitchen.

We’ve all been there before: hungry, tired and don’t have the energy to cook :: cucinare. After a long day at work sometimes it seems impossible to come home and slave away in the kitchen (especially if you’ve been wearing high heels all day. Ladies?). If you’re single, it’s not such a big deal. Grab a bag of potato chips, open a can of tuna and a beer and you’re set to go. (Definitely, not the most healthy or complete meal, but I’ve definitely been a culprit of this quick option.) Yet, if you’ve got a family to feed or one hungry husband like my Mr. Italicano, than a can of tuna is just not going to suffice. In fact, you may just get some evil glares :: occhiataccie. That’s where this baked sole recipe comes in to help save your sanity (and feet) when looking for a quick and healthy weeknight dinner that takes 5 minutes to prep, 5 minutes to prepare and 20-25 minutes in the oven leaving you time to kick your feet up and relax (and maybe even convince your man of a foot massage if you’re lucky). This is a picture of the sole :: sogliola before baking. Look at the vibrant colors and fresh ingredients.

The only time consuming task is swinging by the market or supermarket to pick up the fresh sole and herbs :: erbe . I recommend planning this meal when you need to go grocery shopping as usually those nights are the most stressful to get food quickly on the table for a hungry family that is staring at you impatiently. The recipe below is for 2, but simply double or triple it as needed.

I haven’t tested this recipe with frozen :: surgelato fish. If any of you readers do, please let me know how it turns out. I tend to always use fresh fish from the market. Shopping at the market is one of my favorite social activities because the vendors always have such a wealth of knowledge and usually are happy to answer your questions or recommend a recipe. For example, my baked anchovy recipe that I will be publishing soon is from an Italian fish monger (it’s delicious, just wait and see!).

When you buy the sole, have the vendor remove the skin and leave the fishbones intact. Be sure to rinse the sole well and pat dry before using. Now to explain the instructions, they’re so simple it is only going to take two sentences. Here we go. Add the sole to a prepared baking sheet then top with breadcrumbs, blood orange slices, lemons pieces, chili peppers, basil and parsley. Combine the olive oil, paprika, salt and pepper in a bowl and drizzle on top. Ta da! You’re done. Pop the tray into the oven for 20-25 minutes or until the fish flakes away from the bone :: lisca.

Being that this recipe is so easy, it makes for the perfect after work meal—but that’s not all. The gorgeous presentation also marks it as a winning recipe for a special occasion with your loved one shared with a bottle of wine :: vino, or a dinner party among friends. Try the recipe for yourself and let me know how you created a special moment revolved around this delicious meal.


Quick Breaded Sole

Fish is very expensive these days but sole is still a reasonable price. We have it often and this is a simple, quick way to make it.

She Who Must Be Obeyed picked up 3 nice sole fillets and I set up four plates for a quick breading.

On the first plate I mixed flour and Cajun seasoning blend. Use any seasoning mix you like.

I tossed the fillets in the flour mixture and put them on the next plate. I rubbed both sides of the fillets with mayonnaise.

On the third place I mixed dry bread crumbs and more Cajun seasoning. I put the fillets in the bread crumbs and spread them over both sides and put the breaded fillets on the last plate.

I preheated an electric fry pan to 400 F. When it was up to temperature I added butter. When it was bubbling, I put the sole in the butter and cooked it for about 3 minutes until the breading was browned and flipped them. I cooked for a couple of minutes more to brown the other side.

We served them with potato and broccoli salad.

The Verdict

This has a nice crispy crust and the Cajun seasoning gave it a bit of bite. It is a nice easy fish dish.


Breaded Sole

There is a reason old favourite recipes are favourites. Breaded sole is so tasty and so easy there is a reason it has been around for a long time. The secret to this breaded sole is that there is no bread! I use cracker crumbs.

I started with two large fillets of sole. Then I set up a breading line.

I put flour on the first plate and added the salt and pepper.

I put the milk and egg in a casserole next to it and beat until foamy.

I put the crushed unsalted Premium Plus Crackers on the second plate and added the seasoning mixture to the crackers. You can use any seasoning mixture you like, Italian, Greek, Cajun, Old Bay, etc. This time, I used Louisiana Grills Chicken Seasoning.

I put one of the fillets in the flour and flipped it to coat it in the flour mixture. Then dip it in the egg wash to coat. Finally, roll it in the seasoned cracker crumbs.

Cover the fish and let it sit in the fridge for 20 minutes. I find this helps the crust set up better.

I preheated my electric fry pan to 400 F. You can also use a regular pan over medium high heat. I added the margarine or butter. When it is melted and foamy, put the fish in.

I cooked it for 4 minutes on one side, flipped it and cooked it for 3 minutes on the other. A nice golden brown crust is what you are looking for.

We served ours with spinach salad and oven fries.

The Verdict

Personally, I find this coating for sole to be the best, even better than deep fried. It has a nice crispness but the crushed crackers are lighter than batter or bread crumbs and lets the fish come through. This is a favourite. It is also a favourite of She Who Must Be Obeyed. It never hurts to make a pretty lady something she likes!


Julia Child’s Fillets of Sole Meuniere

Ingredients

  • 4-6 skinless boneless fillets of sole
  • 1/2 c flour
  • 5-6 Tb clarified butter
  • Fresh parsley chopped
  • Lemon wedges
  • Salt and pepper to taste
  • 2 Tb capers Optional

Instructions

Bon Appetit! Follow on Twitter @JC100

This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Dinner, French Recipes

Weeknight Mediterranean Shopping List

Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!


Breaded sole fillets recipe - Recipes

hey you. did I mention that your blog is AWESOME?? So good. great tips and recipes..I think I'm going to try the cilantro chicken today, minus the cilantro. maybe parsley instead??
Laurie :)

Thanks sis. Let me know how it turns out - grill it if you can - I assume you don't have to shovel your way to the bbq (lucky girl). Parsley will work just fine especially if your crew isn't big on cilantro.

out of propane :( and John is away so I'm not lugging it to the store myself. maybe next time.

This was absolutely delicious! I've made it 2 nights in a row! Bariatric-friendly, too!

شركة نقل عفش
اهم شركات مكافحة حشرات بالخبر كذلك معرض اهم شركة مكافحة حشرات بالدمام والخبر والجبيل والخبر والاحساء والقطيف كذلك شركة رش حشرات بالدمام ومكافحة الحشرات بالخبر
شركة مكافحة حشرات بالدمام
شركة تنظيف خزانات بجدة الجوهرة من افضل شركات تنظيف الخزانات بجدة حيث ان تنظيف خزانات بجدة يحتاج الى مهارة فى كيفية غسيل وتنظيف الخزانات الكبيرة والصغيرة بجدة على ايدى متخصصين فى تنظيف الخزانات بجدة
شركة تنظيف خزانات بجدة
شركة كشف تسربات المياه بالدمام
شركة نقل عفش واثاث


Bakery
3 1/2 rounded cups finely ground Dried Bread Crumbs

Canned & Jarred Goods
1/4 cup Dijon mustard
1/4 generous cup minced drained gherkin pickles
2 rounded tablespoons drained capers, minced
3/4 cup mayonnaise
Flavorless vegetable oil, as needed

Dairy & Eggs
6 extra-large eggs
Unsalted butter, as needed (optional)

Dry Goods
1 1/2 cups unbleached all-purpose flour

Meat & Seafood
6 large lemon sole fillets (generous 8 ounces each)

Produce
1 large clove garlic, minced (optional)
1 or 2 garlic cloves, flattened (optional)
1 teaspoon strained fresh lemon juice
1/4 generous cup minced yellow onion
2 rounded tablespoons each: thinly sliced fresh chives and minced flat-leaf Italian parsley
2 tablespoons thinly sliced fresh chives or minced flat-leaf Italian parsley (optional)
Lemon wedges, for serving

Spices & Baking
Freshly ground black pepper, to taste
Kosher or sea salt and freshly ground black pepper, to taste

To set up to bread the fish

Put the flour on a shallow rectangular tray or baking sheet and season it lightly with salt and black pepper. Use a fork to beat the eggs in a 13 x 9-inch dish and, if desired, stir in the minced herbs and garlic. Place the eggs next to the tray of flour. Place the dried bread crumbs on another shallow rectangular tray and position this on the other side of the eggs. Line one or two more large shallow trays with wax paper. Rinse the fillets and dry them well. Sprinkle them lightly, on both sides, with salt and pepper.

To bread the fish and chill

Working with two fillets at a time, dredge (coat) each one, on both sides, in the seasoned flour and shake off the excess. Lay each fillet, side by side, in the beaten eggs, and then turn them over to coat both sides well. Lift both fillets out of the eggs and let any excess drip back into the dish. Lay the fish on top of the crumbs, and then turn them both, to coat the other side. Turn the fillets in the crumbs, several times, while using your working hand to press the crumbs gently onto both sides, until the fillets are heavily coated with crumbs. Lay the breaded fillets on the prepared trays. If using one tray, fill the tray then cover that layer with wax paper. Lay the remaining breaded fish on top. After each batch (2 fillets), rinse and dry your hands, before continuing. Cover the breaded fillets with plastic wrap and refrigerate, for at least an hour.

To make the tartar sauce

Use a rubber spatula to combine the mayonnaise, mustard, onions, pickles, capers, lemon juice, herbs and black pepper, to taste, in a bowl. Refrigerate the sauce, covered, until needed.

To fry the fish, drain and serve

Place two large wire cooling racks close to the stove. Heat one or two 12 to 14-inch nonstick skillets over medium-high heat and, when hot, add enough vegetable oil to generously coat the bottom of the pan, to a depth of 1/4-inch. When the oil is just hot, add the flattened garlic, if using, and press on it with a heatproof utensil, as you allow it to brown and flavor the oil. Remove garlic (tastes great!) and, when the oil is nice and hot, but not smoking, add a tablespoon of butter to the pan, if desired, and let it sizzle and melt, without allowing it to color.

Add two breaded fish fillets to the hot fat, in a single layer, and fry them until golden brown and crisp on both sides, turning once, about 4 minutes per side (see below). Transfer each fillet directly to the wire rack and use paper towels to gently blot off any excess oil from the top. Continue to fry the remaining fish. If, at any time, the bottom of the pan accumulates too many over browned crumbs, dump out all the oil, wipe out the skillet and heat fresh oil, before frying the next batch. Serve the fish hot with the tartar sauce and lemon wedges.

Timing is Everything

The fish can be breaded one day ahead and kept refrigerated, covered with plastic wrap.

The tartar sauce can be made two days ahead and kept refrigerated, covered.

The fish can be fried up to 30 minutes before serving. To reheat, place the fillets, on their wire racks, on two shallow baking sheets and place the sheets into a preheated 375oF oven, on the upper and lower third shelves. Heat just until the fish is hot throughout, about 5 minutes, making sure not to overcook it.

On Turning Large, Pan-Fried Foods, Safely

To avoid getting inadvertently burned when turning a large fillet or cutlet, when pan-frying, it’s important to use the right type of turning spatulas. You’ll need two long (preferably perforated) metal spatulas, each with an elbow bend. I use metal, even when cooking in a nonstick pan, since these are the sturdiest of all the turning spatulas.

To turn food safely, after it’s browned on one side, use your working hand to insert one spatula under the food, at one end, going as far across the bottom as possible. Using your nonworking hand, lay the second spatula on top of the food, with the handle positioned on the opposite side. Lift the bottom spatula, holding the food, and carefully turn it over, using the second spatula to ease it back into the hot oil. Always bring the food as close as possible to the oil before releasing it, to prevent hot fat from splashing out.


Danish Breaded Sole Fillets (Fiskefilet)

So here is another very Danish staple from when I was a child. It’s so very easy dish to make but…if you want it to be spectacular you will want pay attention to the details, as usual. I have changed some of the basic methods and ingredients to make a new and improved version. Some of you will be surprised by how much oil I use. Don’t worry, when you use fresh Canola oil at a high temp most of it will drain away to produce a very dry and crisp coating. (Better than any restaurant) Just remember to let it rest in the warm oven for a few minutes on the rack to finish draining. I hope you enjoy this as much as my family does.

Ingredients

  • 3 to 4 sole fillets (depending on their size).
  • Flour for dredging.
  • Panko bread crumbs for dredging.
  • 2 large eggs.
  • Salt and pepper to season.

Directions

  1. Heat oven to 145 F. (63 C.) and place baking tray with raised grill on top inside on middle rack. This is just a hold temp for a short time.
  2. Remove fillets and pat dry then place on plate.
  3. Season with salt and pepper.
  4. Dredge fillets through flour and shake off excess.
  5. Then, using only one hand dredge fillet through a bowl of whisked whole eggs.
  6. Immediately after dredging then do the same with the Panko crumbs until evenly covered. Place on clean plate.
  7. Once all fillets are breaded place in fridge uncovered for at least 30 minutes.
  8. Fill a large frying pan with Canola oil to a depth of half the pan. Yes that much!
  9. Set temp to 3/4 heat on stove top or just hot enough so as not smoke.
  10. Remove fillets from fridge and place in oil. Watch carefully especially at the beginning when placing fish in the pan. There will be some pent up residual heat and spatter.
  11. After you see the sides getting brown, carefully lift to peek for the right golden brown underneath. Once you see that color then flip them over for just a few minutes more until both sides have that light golden color.
  12. Then transfer to the oven and let rest for 10 minutes.
  13. Serve

I hope you enjoy this dish and if you have any questions please leave a comment below. If you are interested in seeing the process, watch the video above.


How to Make It

Preheat oven to 475° with a rack set at the top level. Sprinkle both sides of fillets with 1/2 tsp. each salt and pepper, then set on a baking sheet lined with foil. Brush tops of fillets with 2 tsp. olive oil and squeeze a little lemon on top.

Combine panko, parmesan, nuts, parsley, zest, remaining 1 tsp. olive oil, and a pinch of salt and pepper. Evenly cover fillets with almond mixture. Bake until fish is opaque in center, 6 to 8 minutes. Serve with more lemon.


Air Fryer Frozen Fish Fillet

Ingredients

Equipment

Instructions

Notes

  1. No Oil Necessary. Cook Frozen &ndash Do not thaw first.
  2. Don&rsquot overcrowd the air fryer basket. Lay in a single layer.
  3. Recipe timing is based on a non-preheated air fryer. If cooking in multiple batches back to back, the following batches may cook a little quicker.
  4. Recipes were tested in 3.7 to 6 qt. air fryers. If using a larger air fryer, they might cook quicker so adjust cooking time.
  5. Remember to set a timer to flip/toss as directed in recipe.

If your air fryer is preheated or if you are cooking multiple batches, you may need to reduce timing by a few minutes (unless preheating is called for in the recipe).

Video

Nutrition

You Might also Love these Air Fryer Fish Recipes

Here&rsquos some great fish fillet recipes to try in your air fryer.

This recipe was originally published in 2019 and re-publihsed in 2020 with updated notes.

More AIR FRYER HELP & TIPS

Join AIR FRYER RECIPES CLUB Facebook Group (Info on everything air fryer)

Join AIR FRYER KETO/LOW CARB Facebook Group (All keto, low carb recipes)

Read our Air Fryer 101 Tips, Troubleshooting series

Get Yours Today Air Fryer e-Cookbooks

Easy, fresh and wholesome recipes. Your air fryer needs these recipes in its life! Every recipe has step-by-step photos!

You May Also Like:

Air Fryer Corn on The Cob

Air Fryer Trader Joe’s Frozen French Fries (Handsome Cut)

Air Fryer Cheeseburger Egg Rolls (crispy spring rolls)

Air Fryer Crispy Chicken Strips

Leave a Reply Cancel reply

7 Comments on &ldquoAir Fryer Frozen Fish Fillets&rdquo

First day , i will comment in a day or two.

Thanks for talking about the different brands. They are all truly different sizes. Mine turned out great and kept checking every 4 minutes.

Thanks for the directions for frozen fish fillets. My 6qt. pressure cooker gave up the ghost, so for Christmas I got an Instant Pot duo crisp with Air Fryer lid. I love it. Today, the first thing I did with the air fryer lid was frozen fish fillets. I followed your directions, 380 degrees for 12 min. I turned them over when the lid instructed, when done I added some leftover french fries I had put in the freezer, just put them in with the fish, cooked them for another 5 min. and the fillets were perfect. As good, if not better than when done in my convection oven, and the fries were nice and crispy the way I like them. So much easier and quicker then heating the oven, and they have to cook longer, so saves energy, doesn’t heat up the kitchen, and were delicious. I look forward to more of your recipes and directions. Thank you!

thank you Pam for sharing all this and so glad you’re enjoying your new air fryer combo from Instant Pot. It’s a great one.

Just the info I needed. The beer battered Trident fish planks from Costco do not have air fryer directions on the package. This guideline worked for my Ninja Foodi with the small tweak of 390 since 380 is not an option. The timing was perfect.

Thanks for sharing Wendy! Glad that brand worked well with our timing.

Shake the basket periodically instead of leaving them to cook for 12 minutes without touching. That is a better way to get a good outcome in my experience.