Sauteed spicy sole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | White fish fillets, 6 to 7 ounces | |
| ½ | cup | Milk |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Freshly ground black pepper |
| 1 | teaspoon | Cayenne |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Thyme |
| 2 | teaspoons | Salt |
| 3 | tablespoons | Extra-virgin olive oil |
| 1 | Lemon cut into wedges as an accompaniment | |
Directions
In a shallow bowl soak the fillets in the milk for 15 minutes. In another shallow bowl toss together the flour, spice mixture, and salt. In a large skillet heat the oil until it is just smoking.
Dust the fillets with the flour mixture, shaking off the excess and add them to the pan, skinned side up. Saute for 2 minutes on each side or until just cooked through. Serve with lemon wedges.
Yield: 4 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8831 Posted to MC-Recipe Digest V1 #504 by Angele Freeman <jfreeman@...> on Mar 8, 1997.