Best-ever Fried Fish

Skinned sole fillets are dredged in seasoned flour, dipped in beaten egg, and coated with fresh white breadcrumbs, then pan-fried until golden and crispy on the outside while remaining tender and juicy inside.

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Prep Time 10

Cook Time 8

Servings: 4

Course: Main Course

Cuisine: British

Calories: 300

Ingredients Method Notes

Ingredients

3 tbsp all-purpose flour
Salt and black pepper
1 large beaten egg
¾ cup fresh white breadcrumbs
4 large skinned sole fillets
2 tbsp sunflower oil
Lemon wedges for garnish

Method

Set up a breading station by placing the flour in a shallow dish and seasoning it generously with salt and pepper. Pour the beaten egg into a second shallow dish, and spread the bread crumbs out in a third dish, arranging all three in a row for easy assembly.
Take each fish fillet and dredge it first through the seasoned flour, shaking off any excess. Next, dip it into the beaten egg, allowing any extra to drip off, then press it firmly into the bread crumbs, coating both sides evenly. Make sure each fillet has a light but thorough covering of crumbs.
Pour the oil into a large frying pan and heat it over high heat until shimmering. Working in 2 batches if your pan isn’t large enough to avoid crowding, carefully place the breaded fillets into the hot oil. Fry for 2–3 minutes on each side, turning once, until the coating turns crisp and golden brown while the fish inside remains moist and tender.
Using a fish spatula, gently lift the cooked fillets from the pan and transfer them to a plate lined with paper towels to drain briefly and remove any excess oil. Serve the fish immediately while still hot and crispy, garnished with fresh lemon wedges and accompanied by vibrant green peas and golden steak fries on the side.

Notes

Pro Tips

Use fresh white breadcrumbs rather than panko for a finer, more delicate crust that adheres better to the fillets. Pat the sole fillets completely dry before breading to ensure maximum crispness. Set up your breading station in advance with flour, beaten egg, and breadcrumbs in separate shallow dishes for efficient coating. Maintain high heat throughout cooking to create a golden crust quickly without overcooking the delicate fish. Drain fried fillets briefly on paper towels to remove excess oil while preserving crispness. Serve immediately with fresh lemon wedges for brightness and acidity that complements the rich, crispy exterior beautifully.