This pan fried sole recipe is so quick and easy to prepare.
These fish fillets cook very quickly.
Have a heated plate nearby to transfer the cooked fillets.
Rinse the fish, put onto a plate and pat dry with paper towels.
Beat the egg in a shallow bow.
In another shallow bowl or glass pie plate, combine the breadcrumbs, flour, salt, pepper and paprika.
Dip the fish pieces into the egg.
Next, dip into the breadcrumb and pat the crumbs on.
Use a large skillet and heat 2 tablespoons olive oil.
When the oil is hot, add 2 pieces of fish at a time and cook about 3 minutes on the first side until the fish has browned. Flip to cook the other side. Only turn the fish once.
When fillets are golden brown, move to the heated plate, add more oil and repeat to cook the second batch.
Serve with rice and salad.
The fish only take moments to cook, so have the rice and salad ready.
Garnish with lemon or lime wedges.