If you can get Dover sole, give it a try. It's mild and tasty, and the fillets are very thin, so they're quick and easy to cook. This pan-fried sole is especially quick to prepare because of the thin fillets. The sauce takes a little longer, so make it a bit earlier and keep it warm while you fry the fish.
Yield: Serves 4
Ingredients:
- Parmesan Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 3/4 cups milk
- 1/3 cup grated Parmesan cheese, about 2 ounces
- 1 egg yolk (save the white for the fish)
- 1/2 teaspoon salt, or to taste
- freshly ground black pepper, to taste
- dash Worcestershire sauce
- The fish:
- 1 pound sole fillets
- 1 tablespoon olive oil
- 2/3 cup all-purpose flour, divided
- 1 large egg white
- water
- 1/3 cup cornmeal
- 1/2 teaspoon salt
- dash ground black pepper
- chopped fresh parsley, for garnish
Preparation:
In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring, until well blended and bubbly. Stir in the milk and cook, stirring, until thickened. Stir in the Parmesan cheese and continue cooking, stirring, for about 4 minutes. Whisk about 1/2 cup of the hot mixture into the egg yolk, then return the egg yolk mixture to the sauce. Whisk in the salt, to taste, then the freshly ground pepper, to taste, and a dash of Worcestershire sauce. Continue cooking, whisking, until heated through. If the sauce seems too thick, whisk in a little more milk, until you reach the desired consistency. Keep hot.
In a small bowl whisk 1/3 cup of flour with the reserved 1 egg white and just enough water to make a batter about the consistency of thick cream.
Combine the remaining 1/3 cup of flour with the 1/3 cup of cornmeal, 1/2 teaspoon of salt, and a dash of pepper.
In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat.
Dip a fillet in the batter mixture, then coat with the cornmeal/flour mixture. Repeat with the remaining fillets. Fry in the oil in batches until browned and cooked through, about 2 to 4 minutes on each side, depending on the thickness of the fish.
Arrange the fish on a platter, top with sauce, and garnish with freshly chopped parsley.
Serves 4.
