Fried Sole with Mustard and Lemon
Recipe by Chef Michel Dumas
Wild sole fillets, breaded, fried at 180 °C, served with a creamy mustard, egg and lemon sauce. A simple preparation but full of flavor thanks to a pinch of cayenne and perfect crispiness.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
30m
Prep
13m
Cook
10m
Cleanup
53m
Total
Cost Breakdown
Total cost:$18.15
Per serving:$4.54
Critical Success Points
- • Mix the mustard sauce without curdling the egg
- • Ensure an even breading (flour → egg → breadcrumbs)
- • Maintain the oil at 180 °C throughout frying
Safety Warnings
- • Frying oil reaches 180 °C; handle with care to avoid burns.
- • Use kitchen gloves when filtering hot oil.
- • Never leave the oil unattended.
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