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Summary: Process for cooking the dredged sole in the preheated pan and how fast the fish cooks; learn this and more in this free online cooking vide about seafood prep taught by expert chef Laura Banford.
Laura Banford is a professional cook and cooking instructor. She currently performs cooking demonstrations for Trader Joe's in southern California, where she interacts with up to...read more
"On behalf of Expert Village I'm Laura Banford. I'm going to show you how to make a seafarer's double. Now we're ready to pan fry our sole. I preheated a nice big roomy saute pan and I'm adding grade seed oil and I can tell by the way the oil is reacting and that the pan is nice and hot. I'm going to take the fillet of sole that I dredge I'll lay them right down in the pan, this looks like enough to generously serve two people, even three people. I'm going to let that saute for a few minutes, now we're going to turn these over it looks like they're getting some nice color. These don't take long fish in general doesn't take long to cook but something this delicate is certainly going to go very quickly. When we come back we're going to mix the lemon dejonaise see you then."
eHow Article: How to Pan Fry Sole
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