egg-battered local sole, garlic lemon butter, Scoma’s tartar sauce

Season the Petrale sole fillets with salt and black pepper. Dredge each fillet in flour, shaking off any excess.

Prepare the Sole

In a bowl, beat the eggs until well mixed. Dip each floured fillet into the egg, ensuring it's fully coated.

Batter the Fish

In a large skillet, melt 1 cup of unsalted butter over medium heat. Once hot, add the battered sole fillets. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Cook the Fish

In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add lemon juice and chopped parsley, stirring to combine. Pour the garlic lemon butter over the cooked sole fillets.

Prepare Garlic Lemon Butter

In a small bowl, mix together mayonnaise, chopped pickles, capers, dijon mustard, lemon juice, salt, and black pepper. Adjust seasoning to taste.

Prepare Tartar Sauce

Petrale sole fillets

eggs

petrale doré

Recipe information

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