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.
- 1 cup crushed saltine crackers
- 2 eggs, beaten
- 1 pound Dover sole
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil, or more as needed
- 1 pinch fresh dill, or to taste
- salt to taste
- 1. Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
- 2. Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
- 3. Heat oil in a large, non-stick skillet over medium-high heat.
- 4. 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.
- 5. 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.
serving: 4 servings
calories: 303 kcal
carbohydrates: 18.6 g
protein: 27 g
saturated fat: 2.5 g
cholesterol: 153.2 mg
sodium: 354.6 mg
fiber: 0.7 g
sugar: 0.3 g