Such a lovely light and delicate fish. I couldn’t resist picking up a few fillets today at the market.
What Is Piccata?
A classic piccata is a great way to prepare sole, or any small flat fish, such as flounder or fluke. Just lightly dust the fillets in seasoned flour, fry them on both sides until nicely browned, and serve them with a sauce made with white wine, capers, butter, and parsley. Enjoy!
How to Make Sure the Coating Sticks
Pat the fish dry before dredging.After dredging, refrigerate for an hour to set the flour.Sufficiently heat the pan before adding the fish. A little pinch of flour sprinkled on the hot oil in the pan should sizzle.A good nonstick skillet helps.
Want More Piccata Sauce?
Easy. Simply double the sauce ingredients. The sauce may take longer to reduce, but that’s the only change.
What to Serve With This Piccata Recipe
Easy Buttered Noodles Rice Pilaf With Mushrooms and Pine Nuts Baked Asparagus With Parmesan Oven-Roasted New Potatoes Roasted Parsnips
Have everything ready before you start cooking the fish, as the recipe comes together very quickly. When the oil is hot (add a little pinch of flour to the oil, and if it sizzles immediately, you’re ready), work in batches and place the fish fillets in the pan in one layer and fry until golden, about 2 minutes per side. Add more oil to the pan if needed. Did you love the recipe? Leave us stars below!
