Season the sole fillets with salt and pepper. Dredge the fillets in the seasoned flour and fry in the hot oil until golden brown. Remove and drain on paper towels.
In a 12 to 14-inch saute pan, heat the remaining 1/4 cup oil over medium heat. Add ...
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In a 12 to 14-inch saute pan, heat the remaining 1/4 cup oil over medium heat. Add ...
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