Sole Francaise is an old restaurant favorite of mine, but you don’t often see it on the menu anymore. Of course, if you are gluten free this dish is off limits. So today with just one simple substitution I’ll show you how to prepare this five-star entrée right at home. White rice flour is a pantry staple at My Gluten Free Cucina, and I promise your gluten eating friends and family will not be able to tell the difference.
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- 1 lb. sole fillets
- 3/4 cup white rice flour
- 2 eggs, beaten
- Old Bay seasoning, to taste
- salt, to taste
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1/2 cup white wine
- 2 tbsp. lemon juice
Use a superfine white rice flour in place of traditional all purpose. It works just as well in this recipe, so don’t waste your even pricier gluten free all-purpose flour. Set up 2 breading trays or plates, one with the flour and the other with the beaten egg. Sprinkle the flour with Old Bay.
Heat a large nonstick skillet with 2 tbsp. butter and 2 tbsp. oil.
Sprinkle the sole fillets with Old Bay, then dredge each piece in flour. Dip in egg, shaking off the excess.
Cook the fish 3 minutes per side. Try not to tear the delicate egg batter when you flip them over (use 2 spatulas for better control). Cook in batches if needed, do not crowd the pan.
Transfer the fillets to a baking sheet and keep warm in the oven (especially if cooking in batches).
Add the wine and lemon juice to the skillet, swirl around and cook until reduced by half.
Drizzle the reduction over the fish and serve with a lemon wedge. Smashed Potatoes and garlic green beans round out the plate.
Notes ♪♫ When cooking with wine, always choose something that you can drink with the meal. I had a bottle of Pinot Grigio that was just perfect with this dish. I never use cooking wine, as it is loaded with sodium and additives.