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Crispy Fillet of Sole W/ Remoulade Sauce

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“My mom used to make filet of sole this way several times a month when I was growing up. Dover Sole works best, but I've also used Petral Sole with success.”

Ingredients Nutrition


  1. Make Remoulade sauce first by stirring all ingredients together thoroughly.
  2. Refrigerate covered until ready to use (at least 20 minutes).
  3. Wash filets in cold water and pat dry with paper towels.
  4. Cut filets into strips (about 2" wide by 3" long).
  5. Place filet strips in bag of flour mixture and shake until all pieces are well coated.
  6. Lay strips out flat (not touching) on a piece of wax paper or plastic wrap and let rest for 10 minutes.
  7. Heat oil in heavy frying pan until it reaches 325 degrees F.
  8. Place as many pieces of fish in pan as you can without crowding them.
  9. Turn several times until the fish is deep golden brown.
  10. Remove and drain on cooling racks (draining on paper towels tends to make the fish soggy).
  11. Serve immediately using the Remoulade sauce for dipping.

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