I created this recipe by combining a very light and tasty fish with an egg and crumb coating, adapted from the way that I used to fry the fish I caught from the lake as a kid in northern WI.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread crushed crackers onto a plate. Pour eggs into a shallow dish.

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  • Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.

  • Heat oil in a large, non-stick skillet over medium-high heat.

  • Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.

  • Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

303 calories; protein 27g; carbohydrates 18.6g; fat 12.7g; cholesterol 153.2mg; sodium 354.6mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/22/2017
This is a terrific recipe. Even the five year old liked it. My wife said, "home made fish and chips"! A couple of changes: I cooked it 2 minutes per side, not 5. Sole cooks very quickly! Also, I used a mixture of butter and oil, not just oil, for the flavor. Read More
(10)

Most helpful critical review

Rating: 1 stars
06/04/2016
I followed the recipe exactly and was really disappointed in the result! Two tablespoons of oil for a pound of sole wasn't enough. Using a cat iron skillet med-high heat caused the coating to burn immediately Read More
(3)
25 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/21/2017
This is a terrific recipe. Even the five year old liked it. My wife said, "home made fish and chips"! A couple of changes: I cooked it 2 minutes per side, not 5. Sole cooks very quickly! Also, I used a mixture of butter and oil, not just oil, for the flavor. Read More
(10)
Rating: 4 stars
08/12/2017
DIdnt have saltines so I used Ritz crackers. I added 1/4 cup fresh Parmesan , fresh parsley and 1 tbsp dried dill & 1 tsp garlic salt. Dredged the sole in Wonder Baking flour ( out of regular) and the finely sifted flour stuck to the egg perfectly. All purpose flour always clumps unevenly for me. Dipped back in the egg and then the crumb mixture then immediately into the preheated olive oil & butter. My nonstick skillet was well coated with olive oil & I added a generous pat of butter for more flavor. Fried till crispy on the bottom and then flipped. I didn't time it but it probably took each side 3 minutes. To get nicely browned. Was delicious and looked great plated. Read More
(7)
Rating: 4 stars
01/31/2017
Thank you for this new Dover recipe for me! Gave me a great base. I used egg substitute. I added dill garlic dried parsley to the flour and flax seed meal mixture. (Just about 2 tbsp of flax seed meal). I used avocado oil to fry the fish after sprinkling salt and pepper. It was delicious and I'll be making this again. Read More
(3)
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Rating: 1 stars
06/04/2016
I followed the recipe exactly and was really disappointed in the result! Two tablespoons of oil for a pound of sole wasn't enough. Using a cat iron skillet med-high heat caused the coating to burn immediately Read More
(3)
Rating: 5 stars
11/26/2017
I made this with panko bread crumbs and it was a huge success! Easy to prepare, light flaky fish, delish! Read More
(2)
Rating: 4 stars
10/11/2015
I have never seen Dover Sole in my grocery stores so I used Tilapia instead. First let me say that I am not a fan of the double coating but it really worked nicely in this recipe. I probably used more saltines than the recipe called for because the coating ended up much thicker than I had anticipated. It stuck perfectly though and also browned up so much nicer than bread crumbs. I can promise you that you will need much more oil for frying than the recipe calls for. My Tilapia required quite a bit more because it is not near as flat as Dover Sole but even 2 tablespoons isn't nearly enough to fry a pound of fish in. Loved the dill in here even though it accidentally went in with my saltine crackers and my only suggestion is that you give it a good squeeze of lemon after you take it out of the skillet. Read More
(2)
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Rating: 5 stars
02/21/2016
Five stars for anything my kids will eat, and they devoured this! I added a pinch of dried parsley and a pinch of onion powder to the cracker crumbs just to give it a little more flavor than just the saltines. Read More
(2)
Rating: 5 stars
01/11/2017
I used both butter and olive oil in the skillet. Instead of ground crackers, I used plain panko crumbs and added seasonings. Next time I'll try seasoned panko crumbs. Really loved the crispiness of the outside. Read More
(2)
Rating: 5 stars
09/12/2018
Instead of egg I dredged them in silk creamy cashew milk. I used gluten free bread crumbs instead of salted crackers. I used pure virgin Olive Oil to fry. Served with Rice and Shiitake mushrooms sautéed in Olive Oil with 2 cloves of garlic when almost completely sautéed. It was freaking yum! Read More
(1)
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