Granny Filly’s Crispy Crumbed Soles | Fish Recipes | Fishwife

Instructions

1. If you are using frozen sole fillets, you can allow them to defrost in the fridge overnight.
2. Soak the soles in milk for approximately 2 hours. I use a bread tin for this as I find it to be the perfect size.
3. Line a baking tray with tin foil and grease with Spray and Cook.
4. Remove the soles from the milk and allow to drip dry before placing on the baking tray.
5. Season the fillets with salt and pepper.
6. Sprinkle the cornflake crumbs generously over the fillets. Use your finger or the back of a spoon to evenly coat.
7. Slice thin shards of butter and space evenly over the fillets (make sure you are using refrigerated butter in order to cut your shards easily).
8. Switch the grill on to low and place the tray under the grill for approximately 2 minutes allowing the butter to melt.
9. Once the butter has melted remove from the oven and add extra shards of butter to any areas that have been missed and that remain dry.
10. Place the tray back under the grill, this time on a medium heat setting on the second shelf from the top.
11. Grill for 5-7 minutes and remove from the oven. The crumbs should be a nice golden colour.
12. Turn the fillets over and repeat the seasoning and crumbing process.
13. Grill for a further 5-7 minutes.
14. Remove from the oven and serve immediately with your choice of sides.
15. I suggest serving with pink sauce - my easy recipe is in the notes below.