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Start the cooking process by cooking your side dishes. The sole fillets will be all cooked within 10 minutes so your side dishes should be almost done before you start adding the fillets to the pan.
Take the sole fillets out of the fridge, pat them dry with a paper towel, and set aside on the kitchen counter.
Get two large flat bowls that fit a fillet into it nicely, and add 2 eggs to one and whisk until completely liquid and not snotty anymore.
Add the dried onion, Parmesan, and spices to the other and whisk until well combined.
Preheat a large pan over medium heat and once hot, add a teaspoon of butter.
Submerge a sole fillet in the whisked eggs and then transfer to the other bowl and cover well with the crust ingredients.
Place 2-3 sole fish fillets at a time in the pan, not overcrowding it, and pan-fry for only 1 minute on one side, flip, and pan-fry another minute on the other side, then immediately serve with your side dishes.
Drizzle fresh lemon juice over the fillet.