Fried Dover Sole
2 x 275g/10oz Dover soles, gutted and descaled
3 tbsp plain (all-purpose) flour
2 tbsp olive oil
25g/1oz/2 tbsp unsalted butter
3 tbsp chopped fresh parsley
juice of ½ lemon
salt and ground black pepper
lemon wedges to serve
1 Pat the Dover soles dry with kitchen paper. Put the flour on a large plate and season with salt and pepper. Dip the fish into the seasoned flour to coat both sides evenly.
2 Heat 1 tbsp oil in a large frying pan and fry one Dover sole for 4–5 minutes on each side until golden. Transfer to a plate and keep warm.
3 Add the remaining oil to the pan and cook the other sole in the same way, then remove and keep warm.
4 Melt the butter to the pan and remove from the heat. Add the parsley and lemon juice and season to taste with salt and pepper.
5 Pour over the fish and serve with lemon wedges.