Instructions

1. Remove excess moisture on the sole fillets by pat drying them with paper towels. Season lightly with salt and pepper.

2. Pour flour into a shallow pan or bowl. Whisk together eggs and a splash of milk or water to create an egg wash in another shallow container. Add breadcrumbs, regular or panko, into a third shallow container. You can use pre-seasoned crumbs or season them yourself, to taste.

3. Line up the containers of ingredients on a table or counter so that the flour is first, the egg wash second and the breadcrumbs last. Add a baking tray with a wire rack next to the breadcrumbs, which you can use to hold the fish while dredging the rest, before you fry them.

4. Dip each sole fillet, one at a time into the flour, turning it over so that both sides are fully coated. Shake the excess off, then dip the floured fillet into the egg wash next and let the excess drip off before dredging it through the breadcrumbs. Turn the fillets over a times in the crumbs, pressing on them help them adhere to the fish. Place the breaded sole fillets on the wire rack until you are ready to fry.