Photography by Anne Stratton.

Serves 4

Ingredients:

Instructions:

  1. Season the flour to taste with the garlic salt. Dredge one side of each fillet in the flour. Dip the floured side of each fillet in the eggs, then coat the same side with bread crumbs.

  2. Heat the oil in a skillet and fry the uncoated side of the sole first, until the fish turns white. Flip the fish over and fry until golden brown. Transfer to a platter and serve with lemon wedges.

Recipes from The Hamptons: Food, Family, and History by Ricky Lauren. Rizzoli New York, 2025. Photography by Anne Stratton.

3398 Views