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Corn Flake Crusted Sole

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

This Corn Flake Crusted Sole is a simple solution to satisfy your seafood cravings and also use up some leftover cereal that may be hanging out in your pantry.

Any flat fish will work for this recipe, but the mild taste of a white fish, like sole, makes it the perfect partner for a crunchy coating.

Enveloped in flour, eggs and crushed corn flakes, you won’t believe how tasty and easy this recipe is to make, even on a busy weeknight!

Corn Flake Crusted Sole
Corn Flake Crusted Sole
Cook time:
10min
Prep time:
10min
Total time:
20min

Servings:
4

Ingredients

  • 4 fresh sole filets
  • 1 cup all-purpose flour
  • 3 eggs, whisked
  • 2 cups corn flakes, crushed
  • Oil, for frying
  • Juice of 1 lemon
  • 1 stick Heinen's unsalted butter, cut up
  • 2 Tbsp. chives, sliced
  • Fresh arugula leaves
  • Salt and pepper, to taste

Instructions

  1. Season the sole on both sides with salt and pepper.
  2. Add the flour to a bowl and dredge each fillet, one at a time. Ensure the fish is completely coated, then shake off any excess.
  3. Transfer the flour-coated fish to a separate bowl with the whisked eggs and coat.
  4. Transfer the flour and egg-coated fish to a bowl of crushed corn flakes and press down to coat completely.
  5. Add the crusted fish to a large frying pan with oil over medium heat. Fry for 3-4 minutes per side, or until golden brown and cooked through. You may need to cook the fish in batches.
  6. Drain the oil from the pan, give it a quick wipe and return it to the stove over medium heat.
  7. Add the lemon juice to the pan and stir in the unsalted butter until melted.
  8. Stir in the chives.
  9. Serve the fish over the arugula and top with the lemon-chive butter.
  10. Garnish with optional lemon wedges and chopped fresh chives.

Corn Flake Crusted Sole

 

Products from the Recipe

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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