- ½ cup All-purpose Flour
- 1 bag of Wholey skinless, boneless Yellowfin Sole removed from all packaging, thawed, rinsed and patted dry
- Kosher Salt, to taste
- Freshly ground White or Black Pepper, to taste
- 6 tablespoons Clarified Butter
- 6 tablespoons Unsalted Butter, diced, at room temperature
- 5 tablespoons Minced Parsley
- 1 Lemon, cut into wedges, for serving
- Heat oven to 200 F and place a large oven-safe plate or baking sheet inside.
- Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
- In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
- Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.
If you want to make you own Clarified Butter: Use imported butter for best results.
- In a small saucepan over low heat, warm butter without boiling or agitation of any kind.
- As the butter melts, the solids rise to the top and water sinks to the bottom. Sometimes the solids appear to bubble up from the bottom.
- When the butter is melted, skim the milk solids from the top using a ladle or slotted spoon.
- When the skim solids have been removed, transfer the butterfat to a clean saucepan or bowl using a ladle. Leave the water in the bottom of the original saucepan.
- 1 pound of whole butter will yield approximately 12 ounces clarified butter. The clariid butter can be kept in the refrigerator or freezer.
THAW: Remove from all packaging and thaw in refrigerator overnight. For last minute thawing, place vacuum sealed, frozen sole in a bowl of cold water for approx. 15 min. or until soft.
BAKE: Preheat oven to 425 F. Place fillet in lightly oiled shallow baking dish. Season with salt, pepper, margarine or butter to taste. Bake for approximately 6-10 minutes, or until fish flakes easily with a fork.
BROIL: Preheat broiler pan. Season fish with salt, pepper or lemon to taste. Place broiler pan containing fish 4 to 5 inches from heat and broil until fish flakes easily with a fork.
FRY: Heat oil to 350 F. Dip fillets in flour or cornmeal. Fry until golden brown, approximately 1-3 minutes per side.