Sole Meunière

• 4 filletssole
• 0.5 cupflour
• 6 tbspbutter
• 2 lemons, juiced
• 2 tbspparsley

Instructions

1. 1

   Pat the sole completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in flour then butter, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Sole Meunière hot.