( Glyptocephalus Cynoglossus )



Crispy white sole bites

  • 2-3 white sole fillets, skinned and bonned, cut into square
  • fresh breadcrumbs
  • free range egg
  • unsalted butter for frying

White sole lightly rolled in flour with capers, lemon and butter

  • 4 white sole fillets ( about 140g each )
  • 6 tbsp plain flour
  • 3 tbsp light olive oil
  • 85g unsalted butter
  • 1 lemon, juice only
  • 2 tbsp amall capers


  1. Beat the egg in a shallow bowl and place the breadcrumbs on a separate plate
  2. Dip the fish bites into the egg and the breadcrumbs, ensuring they're well coated 
  3. Fry on the pan for about 2-3 min


  1. In a large shallow bowl dip the fish in the flour, coating well and shake off any excess
  2. Heat the olive oil in a frying pan. Add the fish and cook skin-side down for 2 min each side, or until golden
  3. Remove the fish to a plate, then season
  4. Wipe out the pan with kitchen paper
  5. Return the pan to the heat, then add the butter
  6. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers
  7. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices