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| Pan-Fried Dover Sole |
"I created this recipe by combining a very light and tasty fish with an egg and crumb coating, adapted from the way that I used to fry the fish I caught from the lake as a kid in northern WI."
Ingredients :
- 1 cup crushed saltine crackers
- 2 eggs, beaten
- 1 pound Dover sole
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil, or more as needed
- 1 pinch fresh dill, or to taste
- salt to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 30M |
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- Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
- Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
- Heat oil in a large, non-stick skillet over medium-high heat.
- Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
- Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.
Notes :
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
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