Sole in Cornmeal, Sauteed in Butter

By John, 15 February, 2024
Region
New England
Description

"Sole in cornmeal, fried in butter"I make this at least monthly. It's quick, easy, and delicious. The cornmeal brings an exciting flavor and texture that's a nice change from the usual seasoned flour dredge.

Sage adds a nice flavor that I find a good partner to the cornmeal. I cook the leaves in the hot butter first to flavor it, then I reserve them for a garnish. You can leave them out if you prefer, or if you have no fresh sage leaves in the house.

Yield
2 Servings
Preparation time
2 minutes
Cooking time
8 minutes
Total time
10 minutes
Ingredients
4 T Butter (Unsalted)
6 Sage Leaf
1⁄2 c Yellow cornmeal (Seasoned as you like, maybe some Old Bay)
6 Fillets of Sole
Instructions
  1. Melt the butter in a skillet over low-moderate heat.
  2. When the foam subsides, cook the sage leaves for a minute to flavor the butter. Remove them to a paper towel.
  3. Dredge the sole in the flour and saute them in the butter, 2-4 minutes per side depending on their thickness. If the don't all fit in the pan, then do half and half, and don't dredge the second round until the first round is cooked.
  4. Remove the hot cooked fillets to a serving platter and garnish with the sage leaves. Serve hot.