Pan Sauteed Sole

Tilapia and other white fish fillets can be sautéed the classic French way. We use a light dusting of Wondra flour, which is very fine, so it won’t leave a heavy flour coating on the delicate fish. If you don’t have Wondra, use corn starch, potato starch, or rice starch mixed with a little all-purpose flour.

Ingredients :

Direction :

Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.

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Pan Sauteed Sole

Ingredients :

Direction :

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