Golden Crispy Sole with Zucchini and New Potatoes
Delight your taste buds with this sumptuous Crispy Pan-Fried Sole, a dish that perfectly balances flavor and texture. This recipe, inspired by an April 2005 All You magazine feature, is ideal for those who prefer milder fish tastes. It's combined with fresh, shredded zucchini and tender sliced new potatoes, creating a wholesome one-dish meal that's both satisfying and easy to prepare. Perfect for family dinners or a special night in, this dish will leave a lasting impression without overwhelming your palate with fishiness.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
large eggs
2 (beaten)
plain breadcrumbs
3/4 cup (not toasted)
fresh thyme
1 teaspoon (or 1/2 teaspoon dried thyme)
salt
1/4 teaspoon (to taste)
black pepper
1/4 teaspoon (to taste)
sole fillets
32 ounces (can substitute with flounder, red snapper, or striped bass)
extra virgin olive oil
2 tablespoons (for frying)
unsalted butter
2 tablespoons (for frying)
fresh zucchini
2 medium (shredded)
new potatoes
1 pound (sliced thinly)
Instructions
1
In a shallow bowl, beat the eggs until well blended.
2
In another shallow bowl, mix together the breadcrumbs, thyme, salt, and pepper.
3
Dip each fillet of sole into the beaten eggs, allowing any excess to drip off.
4
Then, coat the fillet in the breadcrumb mixture, pressing gently to adhere the crumbs. Repeat with all fillets.
5
In a 12-inch non-stick skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat until the butter melts and starts to foam.
6
Carefully add two fillets to the skillet, cooking them for about 3 minutes on each side, or until golden brown and crispy. Turn the fillets just once for an even cook.
7
Once the first batch is done, transfer them to a warm plate. Repeat with the remaining fillets, adding the rest of the butter and olive oil to the skillet as needed.
8
In a separate pot, boil the sliced new potatoes until just tender, about 10-12 minutes. Drain and set aside.
9
In the same skillet used for the fish, briefly sauté the shredded zucchini for 2-3 minutes until just tender.
10
Serve the crispy sole alongside the sautéed zucchini and boiled new potatoes for a delightful one-dish meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Golden Crispy Sole with Zucchini and New Potatoes?
It is a pan-fried fish dish featuring mild sole fillets coated in seasoned breadcrumbs, served alongside sautéed shredded zucchini and tender boiled new potatoes.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
What kind of fish can I use instead of sole?
If sole is unavailable, you can substitute it with flounder, red snapper, or striped bass fillets.
What is the flavor profile of this dish?
The dish offers a mild fish taste with a crispy, golden texture, balanced by the freshness of zucchini and the heartiness of new potatoes.
How do I prepare the breadcrumb coating?
In a shallow bowl, mix 3/4 cup of plain breadcrumbs with 1 teaspoon of fresh thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
Can I use dried thyme instead of fresh?
Yes, you can substitute 1 teaspoon of fresh thyme with 1/2 teaspoon of dried thyme.
How should the eggs be prepared for the coating?
Two large eggs should be beaten in a shallow bowl until they are well blended.
What is the best way to coat the fish fillets?
Dip each fillet into the beaten eggs, let the excess drip off, then coat it in the breadcrumb mixture, pressing gently so the crumbs adhere.
What type of skillet is recommended?
A 12-inch non-stick skillet is recommended for frying the fish and sautéing the zucchini.
What fats are used for frying the fish?
The recipe uses a combination of 2 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil.
How long should I cook the sole fillets?
Cook the fillets for approximately 3 minutes on each side until they are golden brown and crispy.
How many times should I flip the fish while frying?
Turn the fillets just once to ensure an even cook and to maintain the crispy crust.
How should I cook the fish if it doesn't all fit in the pan?
Cook the fish in batches, adding two fillets at a time and using more butter and oil as needed.
How do I prepare the new potatoes?
Slice 1 pound of new potatoes thinly and boil them in a separate pot until they are just tender.
How long do the potatoes need to boil?
The sliced new potatoes should boil for about 10 to 12 minutes.
How is the zucchini prepared?
Two medium fresh zucchinis should be shredded before cooking.
How long should the zucchini be sautéed?
Sauté the shredded zucchini in the skillet for 2 to 3 minutes until it is just tender.
What was the inspiration for this recipe?
This recipe was inspired by a feature in the April 2005 issue of All You magazine.
Is this recipe suitable for those who dislike strong fish flavors?
Yes, sole is a mild fish and the preparation method is designed to be approachable for those who prefer milder tastes.
What category does this recipe fall under?
This recipe is categorized as a One Dish Meal.
How much fish is required for this recipe?
The recipe calls for 32 ounces of sole fillets.
Should the breadcrumbs be toasted beforehand?
No, the recipe specifies using plain breadcrumbs that are not toasted.
What should I do with the butter and oil before adding the fish?
Heat them over medium heat until the butter melts and starts to foam before adding the fillets.
Can I substitute the olive oil?
The recipe specifically calls for extra virgin olive oil for the best flavor while frying.
How do I serve the final dish?
Serve the crispy sole fillets alongside the sautéed zucchini and the boiled, sliced new potatoes.
Does this recipe require a lot of seasoning?
It uses a simple but effective seasoning blend of thyme, salt, and black pepper.
Is this a good recipe for a weeknight dinner?
Yes, it is described as an easy-to-prepare meal that is satisfying and perfect for family dinners.
How do I keep the first batch of fish warm?
Once the first batch of fillets is done, transfer them to a warm plate while you cook the remaining fish.
Is the zucchini cooked in the same pan as the fish?
Yes, the zucchini is sautéed in the same skillet used for the fish after the fillets have been removed.
What type of butter is recommended?
The recipe recommends using unsalted butter for frying.