Sole is a very delicate fish and I have found that it can become gross and
sort of mucous-y when cooked, which is why the best way to cook it is to
dredge in something and pan fry.
From: Richard Geller
I used dried dill "powder" for dredging for my "stromming" (baltic herring)
today, it worked fine. Fried in olive oil. The pan not too hot.
From: Hans Kylberg
I coat the sole in mayonnaise and dip in ground almonds or filberts, then
fry in your preferred fat. Lightly sprinkle on some dillweed.
Try using chestnut flour, if you can find it. Here, I've located it in
Italian and Middle Eastern stores.
From: JoAnn Betten
Fedor Selivanov / 123RF Stock Photo 13926355