Sole Milanese Bites

If Sole Milanese Bites is on the menu, I already know what kind of meal we are having. It is delicate sole turned into crisp, golden, cocktail-hour bites. It is practical enough for a weeknight without tasting like a compromise. Put it out when people are coming over and let the table do the rest. This is the kind of food that reminds me why I like cooking in the first place. Get a few good things working together, let them taste like themselves, and make enough that somebody can grab seconds without asking. No restaurant perfection required — just good food and people you actually want to eat it with. For seafood lovers, Sole Milanese Bites brings plenty of character while still letting the seafood stay front and center.

Seafood

Crispy Sole Milanese Bites

Leave a review

Print Rate

Crispy Sole Milanese Bites keeps seafood front and center with plenty of flavor and a recipe that feels special without getting fussy.

Prep 25 minutes mins

Cook 15 minutes mins

Total 40 minutes mins

Makes 8

Save This Recipe!

Please enable JavaScript in your browser to complete this form.

Email Your

Your Email *

Save

Ingredients  

1x2xCustom

• ▢ Fried Sole
• ▢ 1 lb Wild Alaska Sole filets cut into 2-inch pieces
• ▢ Flour as needed
• ▢ 4 eggs or more as needed
• ▢ 2 cups panko breadcrumbs
• ▢ 3 garlic cloves grated
• ▢ 1/4 cup cup parsley finely chopped
• ▢ 1 lemon zested
• ▢ Salt & Pepper
• ▢ Olive Oil for frying
• ▢ Fennel Salad
• ▢ 1 large fennel bulb
• ▢ 2 celery stalks
• ▢ Arugula as much as you’d like
• ▢ 1 lemon juiced
• ▢ 2 tbsp white wine vinegar
• ▢ 1 tbsp honey
• ▢ 1 tsp Dijon mustard
• ▢ 1 tbsp olive oil
• ▢ Freshly grated parm
• ▢ Salt & Pepper

Instructions 

Cook Mode

• Begin setting up your breading station. Season your flour with salt and pepper. Then whisk your eggs with salt, pepper, and the grated garlic. Then season your panko with parsley, salt, pepper, and lemon zest.
• Pat the fish dry and season with salt and pepper. Coat in flour, then egg, and finally in the seasoned breadcrumbs. Set aside until you’re ready to fry.
• Mix the lemon juice, white wine vinegar, honey, mustard, and olive oil. Then set aside and make the salad by thinly slicing fennel and the celery. Add the fennel, celery, and arugula to a bowl and season with salt & pepper. Add as much dressing as you’d like and mix until fully coated.
• Add your olive oil to a fry pan and heat to 350°. Once hot, carefully add the fish. Shallow fry for 3-4 minutes per side, or until crispy. Remove and set aside and sprinkle with a little salt.
• Plate the sole, top each piece with the fennel salad, and finish with freshly grated parm. Enjoy!