How to fry sole in a frying pan quickly and tasty

Sole tongue is ideal for cooking in batter. As a rule, it ends up on the shelves already in the form of ready-made frozen fillets, and you don’t have to bother with cutting. The tongue has virtually no bones, which makes it attractive for pan- . The dough can be kneaded classically, with milk, or made with kefir, beer, mayonnaise, sour cream, mineral water and even dry wine. The only condition is that it should not be liquid, otherwise it will drain from the fish pieces during cooking and you will not get the desired crispy and fluffy shell.

Sea sole in batter in a frying pan - a simple recipe

If this is your first time, start with an easy recipe for fish in dough.

• Sea sole fillet – 1 kg.
• Milk – 200 ml.
• Egg.
• Flour – 200 gr. (plus some for breading).
• Salt, black pepper.

1. Thaw the fish fillets naturally, on the table. Be sure to dry with a paper towel.
2. Pepper and salt. If you want to use other seasonings, sprinkle at this point.
3. Prepare the dough. To do this, break the egg into a bowl and beat it with a fork. Pour in the milk and stir the contents again.
4. Start adding flour while kneading a fairly thick dough, like for pancakes.
5. Cut the sole fillet into pieces. Dust each one with flour. Then transfer to the bowl with the dough mixture.
6. Fry in a frying pan in hot oil on both sides.

Breaded

Cooking time – 40 minutes.

The nutritional value of the finished product is 128 kcal, of which: proteins – 13 g, fats – 6 g, carbohydrates – 4 g.

And there is no shame in serving such a delicacy not only for an ordinary dinner, but also as a hot dish on a holiday table.

In order to prepare this dish, you need:

• fillet – 400 gr.;
• 3 eggs;
• breadcrumbs - 2-3 tbsp. l.;
• salt, pepper - to taste.

Rinse the fish fillet under water, dry and chop into large pieces. Add salt, black pepper and any other spices. Rosemary goes well with seafood.

To give the fish an even more refined taste, you can sprinkle it with lemon juice.

In a deep container, beat 3 chicken eggs, place the fish in them, then roll it in breadcrumbs. Fry the sole on both sides. And you can invite everyone to the table and treat them to delicious fish.

An excellent duo with such dietary seafood would be steamed vegetables or boiled rice.

Sea sole in batter in a frying pan

A wonderful airy batter mixed with kefir forms a delicious crispy crust on the fish.

• Tongue fillet – 500 gr.
• Eggs - a couple.
• Flour – 2 tablespoons.
• Kefir – 50 ml.
• Baking soda - a quarter spoon.
• Lemon – 1/3 of the fruit.
• Salt, fish seasonings, sunflower oil.

Beat the eggs into the container, add salt, and stir the mixture.

Without stopping stirring, pour in the kefir drink. Beat until smooth.

Add baking soda and flour. Continue stirring until there are no lumps left.

The mixture will be quite thick, like high-fat sour cream.

Cut the thawed fillet into portions.

Sprinkle with lemon juice.

Throw the tongue slices into the dough, dip on all sides.

Pour oil into a frying pan and heat it thoroughly. Lay out the blanks. Fry on the bottom side, lowering the heat slightly, until a nice crust appears on the bottom. This will take approximately 3-4 minutes.

Turn the slices over and continue frying the fish on the other side for the same amount.

Place the finished sole on a paper napkin. When it has absorbed excess fat, transfer to a plate.

Ingredients

The list of ingredients for preparing a delicious dish is small and quite simple. After defrosting, the fish should be washed and dried with napkins. Most likely, you won’t be able to find the bones in it, but the parts that are too fatty can be cut off - this is where the belly is.

The classic method is used to prepare the batter. However, if you have another proven and favorite batter recipe in your arsenal (it can be with kefir, sour cream, milk, mineral water or beer), then it is quite possible to use it.

You need to crack a fresh chicken egg into a small bowl, add a pinch of salt and spices to it. Ground black pepper and ground coriander are ideal for fish.

Now you need to add wheat flour to the egg, which it is advisable to sift with a strainer first. This will get rid of possible foreign objects that could get into it.

The easiest way to beat the batter is with a fork. If the capacity and volume allows, then you can use a whisk. The ideal batter is smooth, not too thick and uniform.

The fish should be cut into small pieces, just enough for a couple of bites. If they are too long, it will be more difficult to fry them without deforming - after all, sole is very delicate.

Each piece should be salted with a small amount of salt and sprinkled with spices. By the way, you can take a ready-made set just for fish.

Heat oil for frying in a frying pan. Immediately place the first pieces of sole into the bowl with batter. After dipping them on all sides, you can transfer them to the frying pan.

The fish is fried quickly, over low heat for literally 2-3 minutes on each side. Then you can transfer it to a dish lined with napkins so that excess oil is absorbed.

Serve the finished sole in batter immediately, with fresh herbs, vegetables and sauce.

Sea sole in batter, baked in the oven

Cooking fish without oil significantly reduces the calorie content of the dish. Another advantage of baking salt is that you don’t have to stand at the stove, so you can do other things.

• Sole fillet – 700 gr.
• Breadcrumbs – 200 gr.
• Cheese – 150 gr.
• Butter – 30 gr.
• Fish seasoning, salt, ground pepper.

1. Rinse the defrosted sole, pat dry with a napkin, and divide into portions.
2. Sprinkle with seasonings, salt, pepper, mix well, spreading throughout the fillet.
3. Melt the butter, pour it into the breadcrumbs, add a little more fish seasoning. Stir the breading thoroughly. If there is not enough oil, add a sunflower analogue.
4. Cover a baking sheet with parchment and arrange the pieces.
5. Place 1-2 spoons of batter on each slice and smooth it out.
6. Cook at 200 o C, turning on the timer for 15-20 minutes, until pleasantly crispy.

Sauces for fish

Serving the sauce with fish is highly recommended. You can prepare different sauces; here are some examples of recipes.

Creamy cheese

A very delicate sauce with a creamy consistency and creamy taste.

• 100 ml heavy cream (30-33%);
• 100 gr. soft processed cheese without additives;
• 1 tablespoon horseradish;
• 10-12 pcs. capers;
• ground white pepper.

Place processed cheese, heavy cream, and horseradish into a blender bowl. Beat until completely homogeneous. Then add ground white pepper and capers. Turn on the blender again for a few seconds. Pour into a gravy boat and serve with fish fillet fried in batter.

Sour cream with pickled cucumber

If the cooked sole in batter turns out a little bland, serve it with this spicy sauce, it will correct the situation.

• 200 gr. sour cream;
• 2 eggs;
• 1 pickled cucumber;
• 2 cloves of garlic;
• spices to taste.

Boil the eggs in advance and cool. We peel the eggs and grate them on a fine grater. Chop the pickled cucumber very finely.

Mix sour cream with pickled cucumber, add grated eggs, mix. We peel the garlic and pass it through a press. Mix garlic pulp into the sauce. Season it with spices to taste. Place in the refrigerator for half an hour.

Sweet-tomato

A very interesting taste is obtained if you serve sweet tomato sauce with battered sole.

• 2-3 tablespoons of tomato paste;
• 2 medium onions;
• 2 tablespoons of vegetable oil;
• 0.5 teaspoon ground coriander;
• 2 bay leaves;
• 2 allspice peas;
• 2-3 teaspoons sugar;
• 3-4 glasses of water;
• 2 teaspoons flour;
• salt, ground black pepper to taste.

Chop the onion very finely and fry in vegetable oil until golden brown. Then sprinkle the onion with flour and fry for about another minute, stirring constantly.

Add tomato paste to the onion and mix. Add water, add bay leaf and allspice and other spices, simmer over low heat under the lid for 10 minutes. Before serving, remove the bay leaf and peppercorns from the sauce. The sauce can be served warm or cold.

How to fry sole in cheese batter

There are a great many recipes for cheese dough; stick to the simplest version of batter with cheese.

• Flour - 3 large spoons.
• Hard cheese – 200 gr.
• Eggs – 4 pcs.
• Mayonnaise – 3 large spoons.
• Fish seasoning from a bag, salt.

1. Beat the eggs with a pinch of salt.
2. Grate the cheese using a fine mesh grater and place in a bowl with eggs.
3. Adding flour one spoon at a time, knead a thick dough, like for pancakes.
4. Season with mayonnaise and spices as you go.
5. Rinse the sea fish fillet and cut into slices.
6. Dip one at a time into the dough.
7. Fry in hot oil on both sides until done.

Delicious sole fried in batter with beer

Beer batter is used by experienced housewives if they want to guarantee a crispy crust on the fish. I advise you to use only light beer.

• Beer – ½ glass.
• Eggs - a couple.
• Flour - a glass.
• Curry, rosemary, lemon pepper - a pinch each.
• Salt - to taste.

1. Break the eggs, carefully separate into whites and yolks.
2. Pour beer into the bowl with the yolks and beat well.
3. Add flour in three additions to make it easier to break up lumps. Make a batch.
4. Season the dough with spicy seasonings and mix again.
5. Separately, beat the whites until stable foam. Carefully add into the dough and stir.
6. While the whites have not settled, dip the pieces of tongue and quickly fry.

Spicy batter

Fans of spicy cuisine will love the recipe with a lot of pepper in the dough.

• Fish.
• Milk – 100 ml.
• Flour – 150 gr.
• Egg.
• Hot chili pepper – 1-2 small spoons.
• Paprika, curry.

1. The technology for preparing the batter is as simple as possible and does not differ from previous recipes.
2. Beat the egg with milk, add flour with hot seasonings. Make a batch.
3. Cut the sea fillet into strips. Dip them into the dough, then fry on both sides.

Delicious sole in batter with mayonnaise

Spices never hurt when frying fish, especially if you choose them correctly. A dish prepared according to this recipe can be safely offered to guests; it will certainly arouse everyone's approval.

• Sole tongue – 1 kg.
• Wheat flour - a large spoon.
• Pancake flour - 2 large spoons.
• Egg.
• Garlic – 3 cloves.
• Soy sauce – 2 large spoons.
• Water – ½ cup.
• Adjika is a big spoon.
• Zira, turmeric, paprika - a small spoon each.
• Parsley - 2-3 sprigs.

1. Beat the egg, add all the seasonings specified in the recipe. Chop the parsley and follow with it. Add the pressed garlic. Stir the contents well.
2. Pour in soy sauce, water and stir. Start adding flour gradually.
3. Knead a fairly thick dough. Dip the tongue blanks and fry in a frying pan in hot oil.

Sole in potato batter

• Potatoes - 2 tubers.
• Egg.
• Flour - a tablespoon.
• Coriander, oregano, salt, lemon juice, oil.

1. Thaw the fillet, rinse, dry, cut into portions. Sprinkle with lemon juice.
2. Grate the peeled potato tubers on a coarse grater. Add egg, flour, salt to the potato mixture. knead the batter.
3. Heat the oil in a frying pan. Dip each fillet slice first in flour, then in dough.
4. Fry until golden brown on the bottom. Then turn over and finish cooking.

Video recipe: fish in dough at home

Beginning housewives will find this step-by-step story about preparing sole in batter useful. Watch, repeat and let only the most delicious fish dishes always be on your table.

Until recently, the European sole was an exotic fish for many. Now the sea language, and we are talking about it, is not a problem to acquire. The main task is to find recipes for cooking sole in a frying pan. Solea got its name because of its interesting flattened shape, similar to a tongue. In Europe they know it, considering it one of the most beloved delicacies.

Cooking features

In our country, sole is sold frozen in the form of fillets. This greatly simplifies the process of preparing dishes from this fish, since the housewife does not have to waste time cutting it. Due to the fact that salt contains a significant amount of fat, it is difficult to dry it out, even if it is cooked in a frying pan. However, without knowing a few important points, the cook may not get exactly the result he expected.

• In order not to purchase cheaper pangasius instead of sole fillet, you need to pay attention to the color and size of the product. The pieces of sole fillet are thin, its outer side has a gray-brown tint.
• When purchasing fish, it is also important to evaluate the freshness of the product. Be sure to pay attention to the production date and expiration date of the product. It is also necessary to evaluate the appearance of the fish and packaging. If there is water or snow in the package, this indicates improper storage of the product. It was defrosted and re-frozen, and it is no longer possible to determine how many times this happened. Such a product may not only be dry and crumbly, but also unsafe for health.
• Sea sole cooks quickly, but if you didn’t take care to defrost it in advance, you won’t be able to whip up a tasty dish from it. In order for the fish to retain its shape and not be dry, it must be protected from moisture loss. To do this, it is defrosted in the refrigerator or ice water, that is, without a sharp temperature change. Trying to speed up the process using a microwave or warm water will not lead to anything good.
• For frying or stewing in a frying pan, sole fillets are usually cut into portions or even smaller pieces. To keep them even, it is better to chop the fish before it is completely defrosted. However, you can fry it only after it has completely defrosted, having previously blotted it with a napkin, otherwise there will be a lot of liquid in the pan, and the fish will not so much fry as stew.

Fried or stewed salt can be served as an independent snack, but more often it is accompanied by a side dish. It can be mashed potatoes or other vegetables, boiled rice, baked or stewed vegetables.

Sole in a frying pan - a simple recipe in flour

All housewives know this recipe, since any fish can be fried in flour.

• Sole tongue - carcass.
• Lemon juice.
• Flour – 50 gr.
• Oil for frying, salt, pepper, any ready-made seasonings for fish.

1. Rinse the fillets and be sure to dry them with paper towels. If the carcass is small and fits in your frying pan, you can fry the whole thing. Cut large fillets into pieces.
2. Mix the spices chosen for cooking. Rub the workpieces and sprinkle with lemon juice.
3. Pour a generous portion of vegetable oil into the frying pan and heat it well. Do not skimp on oil; it is advisable to fry the fish almost deep-fried.
4. Dip the fish pieces in flour and lay them out.
5. Fry the bottom side over full heat. The exact time depends on the size of the pieces, but usually very quickly. When you see the bottom has browned, turn it over. Reduce heat to moderate. Continue frying until the other side is golden brown. Finally, reduce the heat to low and cover the pan with a lid.

Preparation

When purchasing a whole fish, you need to cut it properly. To do this, first cut off the sharp upper fin, then make an incision at the tail and remove the skin from the dark side, pulling it towards the head. Then remove the head part and remove the skin from the other side, working in the opposite direction. Gut the carcass, remove the fins and tail, and also separate the fillet from the backbone and bones, not forgetting to remove excess fat.

The resulting two halves should be thoroughly washed, dried with paper towels and cut into portions. If you fry the salt on the grill or in the oven, you can use the whole carcass. To make the product more tasty, sprinkle it with special seasoning, spices or herbs.

Advice! It is recommended to sprinkle the sole meat with lemon juice and let it sit for a while.

You can use any ingredients, experimenting with the taste and aroma of the dish. Pre-marinating fillet plastics according to any suitable recipes is allowed.

How to fry sole in breadcrumbs

In principle, salt can be fried without breading at all, but the dish will turn out tastier with breadcrumbs.

• Fillet – 400 gr.
• Eggs – 3 pcs.
• Breadcrumbs - 3 spoons.
• Pepper, dry rosemary, salt, oil.

1. Divide the washed and dried fillet into portions. Rub with seasonings and salt.
2. Break the eggs into a bowl and scramble them with a fork. Place breadcrumbs on another plate.
3. Dip the workpieces first into eggs, then transfer to breadcrumbs and roll thoroughly.
4. Cook in oil in a frying pan on both sides until nicely browned.

Step by step recipe

How to cook sole fillet in sour cream batter

about recipes for frying tongue in batter , since they are visible and invisible. Here I offer two options - with mayonnaise and sour cream.

• Sea sole – 500 gr.
• Sour cream – 3 large spoons.
• Eggs – 2 pcs.
• Salt - to taste.

Thaw the fillet, rinse, and be sure to pat dry with a paper towel.

Cut into small slices, approximately 2-3 centimeters wide.

Salt, pepper, stir, distributing the seasonings among the pieces.

Break the eggs into a bowl, add the required amount of sour cream, and add a little salt to the batter. Whisk the mixture well.

Add flour, stir the batter again.

The dough will be quite liquid, flowing freely from the whisk.

Since the sea fish pieces are small, we will not dip them one by one. Dip the tongue blanks into the batter and stir. Try to completely drown the fish in the dough.

Heat oil in a frying pan. Pour generously so that the bottom is completely covered. Place the sole fillet. Fry for 3-4 minutes on the underside. Turn the heat to full for the first couple of minutes, then cook on medium heat.

Turn over and continue frying the fish over moderate heat for the same amount of time. At the end, if the fish is still damp inside, but a crispy crust has already appeared, cover the pan with a lid and reduce the heat to low.

I advise you to first place the finished dish on a paper towel so that excess fat can be absorbed, ridding the fish of excess calories. Then place it beautifully on a plate and bring it to the table.

Breaded

The taste of sole can be diversified by using special dough or crushed crackers for baking, which will help create a crispy crust on the surface.

Before frying the salt in batter, you need to beat chicken eggs with spices in one plate and pour flour into another. Dip each piece of fillet one by one in the egg mixture, then in flour and place in a hot frying pan with oil.

If you use croutons instead of dough, then the salted and peppered sole fillet is simply breaded and placed on a hot dish for frying.

To create a crispy layer, do not close the lid so that the crackers or batter do not soften, but you need to use a lot of vegetable fat. To make the snack less high in calories, it is recommended to place it on special paper before serving.

Frying sole is not difficult, although many people think that considerable effort must be made to prepare it. Following the baking rules and the advice of culinary professionals, you can create a real masterpiece from such an exotic dish in your own kitchen. Deliciously fried salt covered with a crispy crust will not only please your household, but will also please your guests. A beautiful dish with a spicy aroma will suit any buffet table.

Sea sole in mayonnaise batter

• Fish fillet – 1 kg.
• Eggs – 3 pcs.
• Mayonnaise – 2 tablespoons.
• Flour – 3 spoons.
• Oil, black pepper, salt.

1. Knead the batter by whisking mayonnaise and eggs in a separate container. Then add flour and mix thoroughly again. Season the dough with salt and pepper.
2. Prepare the sea fish for frying. Don't forget to dry it so that the batter sticks well. Cut into strips.
3. Dip the pieces into the dough and place in hot oil. Fry until crispy golden brown.

Good to know

The fillet needs to be defrosted (preferably in a natural way, that is, without immersion in warm water and without using a microwave). Then cut into small pieces.

• The fillet can be marinated, for example, poured with soy sauce or simply sprinkled with fish seasoning and left to stand for 20 minutes.

• The batter can be kneaded with kefir, milk, sour cream or mayonnaise. You can use beer or dry wine as a base. The batter should have the thickness of sour cream; if you make the dough too liquid, it will simply drain from the pieces of fish during cooking.

• First roll the pieces of sole in flour, this is necessary so that the batter holds well. Then the fish is dipped in the dough and placed in a frying pan or on a baking sheet.

Interesting Facts! Consumers often confuse sole with another fish - pangasius. Solefish is a marine fish from the order Flounder. And pangasius is bred artificially in freshwater reservoirs.

Sea sole fillet in a frying pan with vegetables

Cooking fish with vegetables is a win-win option. The fillet is soaked in vegetable juices, sharing its own in return. As a result, you won’t have to prepare the side dish separately.

• Sea sole – 500 gr.
• Bell pepper.
• Small zucchini.
• Onion.
• A clove of garlic.
• Parsley – 2 sprigs.
• Tomatoes - a couple.
• Olive oil – 2 large spoons.
• Lemon zest - a large spoon.
• Lemon juice – ½ spoon.
• Paprika, cumin, coriander - ½ small spoon each.
• Chili pepper - a pinch.
• Pitted olives – 15 pcs.

1. Grate the lemon zest and squeeze out the required amount of juice. Add to them paprika, coriander, cumin, chili, crushed garlic, and onion, turned into pulp.
2. Pour in oil and stir the marinade thoroughly.
3. Cut the tongue fillet into pieces, rub with a mixture of seasonings, and leave to marinate for a quarter of an hour.
4. Cut the zucchini and tomatoes into circles, cut the bell pepper into slices. Fry in olive oil for 5 minutes.
5. Add olives to vegetables and stir. Simmer for another 5 minutes over low heat.
6. Separately fry the fish, divided into portions.
7. Place vegetables on top and cover the pan with a lid. simmer over low heat for 15 minutes.

Sea sole stewed in sour cream in a frying pan

It is permissible to replace sour cream with cream with good fat content. It will be very tasty if you serve fish with rice.

• Sea sole – 1 fillet.
• Sour cream - 2 tablespoons (or 3 tablespoons of cream).
• Bulb.
• Water - a glass.
• Pepper mixture, fish seasoning, pepper.
• Sunflower oil for frying.

1. Divide the fillet into three parts, then cut into 2cm wide strips.
2. Heat the oil in a frying pan and add the pieces. Fry on high on the bottom side, then turn over and cook the other side. Do not bring it to readiness; the fish should only be slightly browned. Total cooking time is 3-4 minutes.
3. Cut the onion into half rings and place in a frying pan. Stir gently. Continue cooking for a couple more minutes.
4. Dilute the sour cream with water and pour into the frying pan. Let the sauce simmer. Add salt, season with a mixture of spicy spices and pepper.
5. Simmer on the lowest heat for approximately 5 minutes. Check the sole for doneness. If necessary, add additional cooking time.

Without flour

• Sea sole fillet 1kg
• Salt and spices to taste
• Sunflower oil for frying

Calories: 160 kcal

Proteins: 9 g

Fat: 13 g

Carbohydrates: 0.3 g

• Cover the frying pan with a sufficient layer of vegetable oil and leave to heat up.

• Chop the fish into medium pieces, add salt and pepper. Now you can fry the fish. Place the fillet in a heated frying pan.

It is better to serve fried sole with vegetable salad or boiled potatoes. Even children who don’t really like fish will like this delicacy. After all, when eating, you don’t need to separate the bones; nothing can stop you from enjoying seafood. Bon appetit!

Sea sole fried with onions and carrots

• Sea fillet – 4 pcs.
• Onion - head.
• Carrot.
• Butter - 50 gr.
• Cheese – 50 gr.
• Salt, pepper mixture.

1. Rinse the fillet and dry with napkins. Cut into portions. If the fillet is not too large, divide it into halves. Season with spices and stir.
2. Dissolve a piece of butter in a frying pan and lay out the preparations. Fry until cooked and golden brown.
3. In a separate frying pan, fry the onion, cut into half rings. 2-4 minutes after laying, add grated carrots. Cook until vegetables are soft. Season with salt and pepper during the process.
4. Serve the tongue fillet on a bed of vegetables and sprinkle with grated cheese.