Sole Francese
Sole Francese was a constant on my dad’s menu and has always been a popular Italian-American favorite. Who can resist a golden egg-battered fillet smothered in a lemon butter wine sauce?
The majority of the recipes here on ItalianChef.com were on the menu at my father’s restaurant or came from him when he was still with us. Usually I work on refining them for the blog, but sometimes I get help from my family (it was a family business in the true sense of the words). This recipe comes from my cousin Sal who has been very enthusiastic about helping out with recipes and keeping my Dad’s legacy alive.
Recipe Notes
The Fish: Lemon sole is the preferred choice here, it has a delicate, slightly sweet flavor and thin fillets that cook quickly and stay tender. If you can’t find lemon sole, grey sole or flounder work well as substitutes. Whatever you use, make sure the fillets are dry before dredging, pat them well with paper towels so the egg coating adheres properly.
Thicker Sauce: If you prefer a thicker sauce, knead together 1/2 tablespoon of butter with 1/2 tablespoon of flour and stir it into the sauce at the end of cooking.
Add Shrimp: My cousin Sal, who developed this recipe, added shrimp alongside the sole, and it’s a great call(if you’re not allergic to shrimp, like me). It’s like a Surf & Surf 😊. Dredge and egg-coat the shrimp the same way as the fish and cook them in the same pan. They cook fast, about 1 minute per side, so pull them out before the sole if needed.
Lent: This is a perfect Lenten Friday dish – quick, elegant, and satisfying without meat.
Sole Francese
- Total Time: 20 minutes
Ingredients
- 1 lb sole fillets (2 pieces) – lemon sole preferred
- Salt and freshly ground pepper to taste
- 1 cup all-purpose flour, for dredging
- 2 large eggs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
For the Sauce:
- 2 tablespoons butter
- 1/4 cup dry white wine
- 3 tablespoons freshly squeezed lemon juice
- 1–1/2 tablespoons fresh parsley, chopped
Garnish:
- 3–4 slices fresh lemon
- 1/2 tablespoon fresh parsley, chopped
Instructions
- Spread the flour out on a plate or tray. In a medium bowl, beat the eggs. You can either leave them in the bowl or transfer to a tray for dipping.
- Pat the sole dry with paper towels. Season with salt and pepper. Dredge each fillet in the flour, then dip into the beaten eggs, coating on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Add 2 tablespoons of butter and melt, stirring together with the oil. Add the fillets immediately.
- Cook, turning once, until golden brown on both sides, about 2 minutes per side. Using a long spatula, remove the fish to a platter.
- Drain and wipe the skillet. Add the wine and cook over medium-high heat for about 1 minute. Add the remaining 2 tablespoons of butter and melt, then add the lemon juice and stir to combine. Cook briefly until the sauce thickens slightly. Stir in the parsley and season with salt and pepper. Taste and adjust seasoning, adding more lemon juice if desired.
- Return the fillets to the sauce and cook for about 2 minutes to heat through. Plate the fish, pour the sauce over the top, garnish with parsley and lemon slices, and serve immediately.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
Can I replace lemon sole with another type of fish, like cod or tilapia, and will it still work well with this recipe and sauce?
Yes, Cod & tilapia as well as flounder are all good substitutes.