Pan Fried Soles

Nothing beats extra fresh fish correctly fried and served with lemon. Instead of soles use kingklip, kabeljou or hake fillets.


  • 4 dressed soles (skin and side bones removed)
  • Ina Paarman’s Fish Spice
  • 2 T (30 ml) olive or canola oil
  • 1 T (15 ml) butter
  • 1 lemon cut into wedges

Sprinkle the soles lightly on both sides with Fish Spice.

Preheat a heavy based frying pan over high heat for a few minutes.

Add oil and butter to the pan and watch for the shimmer pattern to appear (don’t wait until it starts to smoke). Add the fish, fry until golden on one side, turn with a lifter, and cook the other side until just done. Add a good squeeze of lemon juice to the pan, swivel the sauce and pour over the fish. Serve with extra lemon slices, chips or Sweet Potato Wedges.

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