8 Dover Sole filets
1 egg beaten
1/2 cup panko
1/2 cup almonds chopped
1/3 cup Parmesan cheese shredded
2 t thyme
1 t salt
1/2 t pepper
4 T olive oil
2 T butter
Oven warmed to 170 and shut off prior to frying sole.
Add 1 T water to beaten egg and set aside. Chop the almonds to small chunks in mini-food processor. Add chopped almonds, panko, Parmesan, thyme, salt, and pepper in large rimmed dish and combine.
Dip sole in egg wash and then in panko almond mix. Firmly pat mix to fish and place on wire rack.
Heat 2 T olive oil and 1 T butter on medium high heat in large skillet. When hot add 4 fillets and cook about about 2 minutes per side. Remove to serving platter and place in pre- warmed oven. Wipe skillet with paper towel then add remaining olive oil and butter, bring up to heat. Add 4 pieces of sole, cook about 2 minutes per side. Remove to platter and serve with lemon slices.
Note: Sole filets can be very small so I serve 2 per person. A hot skillet prevents the breading from absorbing oil during frying stage