How to Fry Petrale Sole (6 Steps)

Petrale sole, which is pronounced peh-TRAH-lee SOHL, is a lean white fish that is prized for its excellent flavor and fine texture. This mild-flavored member of the flounder family can be found in the Pacific Ocean, from Alaska to Mexico. Petrale sole are typically sold in fillets -- either fresh or frozen -- at supermarkets or at specialty markets. Because petrale sole possesses such a mild flavor it should be paired with delicate sauces so as not to overpower the fish. Try a simple pan-fry with fresh herbs, white wine, butter and a hint of lemon.

Things You'll Need

  • Paper towels
  • Petrale sole fillets
  • Salt
  • Pepper
  • Nonstick skillet
  • Olive oil
  • Spatula
  • Shallots, minced
  • Dry white wine
  • Butter
  • Fresh herbs
  • Fresh lemon wedges

Instructions

  1. Rinse petrale sole fillets with water and pat dry with paper towels. Once dry, lightly salt and pepper both sides of the fillets.

  2. Heat a small amount of olive oil in a nonstick skillet over medium-high heat. When oil is hot add the fish fillets to the pan. Cook the fillets until golden brown and crispy, approximately 2 minutes on each side.

  3. Remove cooked fillets from pan. Add a few tablespoons of minced shallots to the pan and saute until soft.

  4. To create a delicate sauce, deglaze the pan by adding a small amount of dry white wine and scraping up the browned bits stuck to the bottom of the pan.

  5. Add a desired amount of butter and fresh herbs and stir gently to combine. Add a few squeezes of fresh lemon juice.

  6. Spoon sauce over petrale sole fillets and serve.

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