Recipe Filetti Di Sogliola Fritti


4 sole fillets, each 7-8 oz.
2 tbs. olive oil
6 tbs. flour
6 tbs. butter
1 pt. water

How to make the Filetti di Sogliola:

Pat-dry and lightly dust the fish fillets with flour. Melt 2 tbs. butter and olive oil in a skillet. When hot, add the sole and fry on both sides until golden brown.

Place the sole on a serving platter and discard any excess frying fat. Wipe pan clean and add the rest of the butter. When it has browned, add salt to taste and pour over sole. Serve.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at