Posted by Hardy on 17/9/2007, 11:10 pm, in reply to "Sole Cooking?"
And Warwick
If it is to big for the pan, fillet it out and skin. They are very easy to fillet. Strangly I always reckon the bottom side tastes the best. A sole fillet is best crumbed. Bloody lovely. After eating it, you will know where the saying " Poor ole sole came from" .
Let us know what you think of it, and join the sole and flounder club.