Crunchy Fried Sole

    (407)
    20 min

    A fantastic fish recipe that will make everyone beg for more. Sole fillets are coated in a mustard-flavoured egg, then dredged in potato flakes, before being pan-fried to perfection. Enjoy with chips and ketchup.


    354 people made this

    Ingredients
    Serves: 4 

    • 1 egg
    • 2 tablespoons yellow mustard
    • 1/2 teaspoon salt
    • 70g instant mashed potato flakes
    • 4 tablespoons oil for frying
    • 4 (170g) fillets sole fish

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a shallow dish, whisk together the egg, mustard and salt; set aside. Place the potato flakes in another shallow dish.
    2. Heat oil in a large heavy frying pan over medium-high heat.
    3. Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
    4. Fry fish fillets in oil for 3 to 4 minutes on each side or until golden brown.

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    Reviews & ratings
    Average global rating:
    (407)

    Reviews in English (303)

    by
    295

    The boyfriend stopped 3 times to say how awesome the coating was. The key is definitely as others have said, to flour the fish first - this way the egg/mixture sticks better and you get a better coating. I could have eaten this without a sauce on the side - the mustard made such a nice addition. At first I thought it was too much but it really wasn't - after it's fried it's not as potent. We also threw in some garlic powder into the mustard/egg mixture (if you throw the spices into the potato mixture it will fall to the bottom and never get on the fish). I used tilapia (apparently they dont carry grey sole or any sole for that matter in Virginia) and only needed 2 minutes on each side for a gorgeous golden brown coating.  -  24 Jan 2007  (Review from Allrecipes US | Canada)

    by
    252

    I made this recipe for dinner tonight. I used flour instead of potato flakes, becuase I love the way flour tastes when it fries on the fish. And, it turned out great. It was so good and my husband really liked it too. A previou pst said that the potato flakes caused some problems - I suggest using flour instead.  -  29 Jan 2004  (Review from Allrecipes US | Canada)

    by
    185

    I used orange roughy, Dijon mustard, and Jane's Crazy Mixed Up Salt. I baked it in the oven at 450' and it came out crispy with a very nice flavor.  -  30 Aug 2007  (Review from Allrecipes US | Canada)

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