Updated: Apr 27
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!
Sole Meunière Amandine
Makes 4 Servings
Four (6 ounce) fillets of sole or any lean fish like flounder, snapper, cod
2/3 cup whole milk
2/3 cup all-purpose flour
1/4 cup canola oil
4 tablespoons (1/2 stick) butter
1/3 cup toasted sliced almonds
3 tablespoons fresh lemon juice
2 tablespoons minced parsley
Salt and freshly ground pepper
Heat oven to 225°F.
Salt the fillets. In large skillet heat oil over medium-high heat. Put flour on a plate, add few grinds of pepper. Add milk to shallow bowl. When oil is shimmering, dip fillets in the milk then coat in flour.
Fry fillets about 2 minutes per side till golden. Set fillets aside. Add butter and almonds to skillet. Whisk till butter starts to brown, about 4 minutes. Add lemon juice, stir.
Plate the fish and pour sauce over fillets. Garnish with parsley, serve immediately.