Crispy Fillet of Sole W Remoulade Sauce
Elevate your seafood game with this Crispy Fillet of Sole with Remoulade Sauce, a restaurant-quality dish you can easily recreate at home. Delicately flaky sole fillets are coated in a seasoned panko breadcrumb crust, fried to golden perfection, and paired with a tangy, homemade remoulade sauce that’s bursting with flavor from Dijon mustard, capers, and fresh parsley. The crispy texture of the fish complements the creamy, zesty sauce, while a squeeze of fresh lemon juice adds a bright finishing touch. Perfect for a quick yet elegant dinner, this 30-minute recipe is sure to impress your family or guests. Serve with a side of steamed veggies or a light salad for a complete meal that’s as satisfying as it is simple to prepare. Keywords: crispy sole, fillet of sole recipe, remoulade sauce, easy seafood recipes, panko-crusted fish.
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Recipe Information
Ingredients
- 4 pieces Sole fillets
- 0.5 cups All-purpose flour
- 2 pieces Eggs
- 1 cups Panko breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 0.5 cups Vegetable oil
- 0.5 cups Mayonnaise
- 1 tablespoons Dijon mustard
- 1 tablespoons Capers (chopped)
- 2 tablespoons Cornichons (finely chopped)
- 1 tablespoons Fresh parsley (chopped)
- 1 tablespoons Lemon juice
- 0.5 teaspoons Hot sauce
- 4 pieces Lemon wedges (for serving)
Instructions
Prepare the remoulade sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, chopped capers, chopped cornichons, parsley, lemon juice, and hot sauce. Cover and refrigerate until ready to serve.
Set up a dredging station: Place the flour in a shallow dish. Beat the eggs in a second shallow dish. Place the panko breadcrumbs in a third dish and mix in salt, black pepper, and paprika.
Pat the sole fillets dry with paper towels. Lightly season both sides with a pinch of salt and pepper.
Dredge each fillet in the flour, shaking off any excess. Dip into the beaten eggs, ensuring it’s fully coated, then press into the panko breadcrumb mixture, covering both sides evenly. Repeat with all fillets.
Heat vegetable oil in a large skillet over medium heat. Test the oil by dropping in a few breadcrumbs: if they sizzle, it’s ready.
Working in batches if needed, fry the breaded fillets for 3-4 minutes per side, or until golden brown and crisp. Transfer cooked fillets to a paper towel-lined plate to drain excess oil.
Serve the crispy sole fillets warm with a dollop of remoulade sauce on the side and lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 4292 mg | 187% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.2 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 12.1 mcg | 60% | |
| Calcium | 218 mg | 17% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
