Last night I got lemon sole. It was firm and lovely and smelled good - like the sea. I cut the fillets in half so the pieces were small and bound them with a breading of Wondra flour, eggs, which I had beaten with a fork and put through a sieve so they were smooth and silkly, and panko.
This looks like a silly product, but it really is convenient.
Then I cooked them in grapeseed oil until they were golden brown.
I served them with fresh spinach sauteed with slices of garlic, sauteed cherry tomatoes, and Rebecca Charles's of Pearl Oyster Bar Tartar Sauce.
Adapted from Lobster Rolls and Blueberry Pie by Rebecca Charles of Pearl Oyster Bar
These amounts are rather loose and depend on how much sauce you want to make. Increase as desired.
1/3 cup Hellman's Mayonnaise
1/2 large shallot, minced, or 2 tablespoons minced sweet onion
1 to 2 tablespoons chopped cornichons (I use Maille cornichons)
1 teaspoon cornichon juice
2 teaspoons tiny capers in vinegar, drained
Salt (if necessary) and pepper to taste
A small squeeze of fresh lemon juice
Mix all ingredients together and chill until ready to use.