You have to try our crispy Panko Fried Sole! Light, flaky fish gets a perfectly crunchy coating, and its all pan-fried in a blend of butter and oil. This one’s great for a weeknight dinner or a weekend fish fry. This recipe is simple, reliable, and hard to mess up, which is exactly what you want when you’re working with seafood at home.
Panko Fried Sole
This recipe uses sole because well…it is what we caught that day. We don’t typically catch sole, so weren’t really sure what to expect, but this was one of the best pieces of fried fish that I’ve ever had.
Hit it with some lemon and tartar sauce, and you’ve got a plate that’ll disappear before you sit down. No complicated breading, just a quick flour-egg-panko setup and into the skillet.
This is perfect for folks who love fried fish but don’t want to deal with a deep fryer. The panko gives it that restaurant-style crunch, without the mess.
Everyone, from picky kids to seafood fans, will be happy with this one. It works for tacos, sandwiches, or a big fish platter with slaw and fries.
Why You’ll Love This Dish
- Crispy Texture – The panko breadcrumb coating gets ultra-crunchy in the skillet.
- Quick Cook Time – Done in under 30 minutes from prep to plate.
- Customizable – Great with different spices, sauces, or side dishes.
- Crowd-Pleaser – Kid-friendly and adult-approved.
- Pan-Fried, Not Deep-Fried – Less oil, less hassle.
Try our Cornmeal Fried Fish, too!
Panko Fried Sole Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Fresh Sole Filets – Mild, flaky white fish that cooks fast and holds up well to frying. Cod or tilapia are good backups.
- Salt – Helps bring out the flavor of the fish.
- OWYD Fish Rub – A flavorful blend that adds depth. Use lemon pepper or Old Bay if needed.
- All-Purpose Flour – Helps the egg stick and creates a barrier, allowing the coating to crisp up.
- Eggs – The glue that holds the breading together.
- Panko Bread Crumbs – Japanese-style breadcrumbs that fry up extra crispy. Avoid plain breadcrumbs if possible.
- Oil – Neutral high-heat oil, like canola or vegetable. Don’t use olive oil—it smokes too easily.
- Butter – Adds rich flavor to the crust and helps browning.
How To Make Panko Fried Sole
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Dry and Season the Fish – Pat the sole filets dry on both sides using paper towels. Sprinkle with salt and OWYD fish rub.
- Set Up Breading Station – In three shallow bowls, add flour to the first, beaten eggs to the second, and panko to the third.
- Bread the Filets – Dredge each filet in flour, then dip it in egg wash, and then coat it in panko. Lay them on a tray and repeat the process.
- Pan-Fry the Fish – Heat oil in a large skillet to 325°F, then add butter. Fry filets for about 3 minutes per side, until golden and an internal temperature of 145°F.
- Drain and Serve – Remove the meat from the skillet and let it rest on paper towels or a rack. Serve hot with lemon and tartar sauce.
Brined Smoked and Fried Chicken
Fried Sole FAQ
You can bread the fish a couple of hours ahead and keep it in the fridge. Don’t fry until ready to eat.
Wrap in foil or place in an airtight container in the fridge for up to 2 days. It’s best reheated in the oven or air fryer.
Pop it in a 375°F oven or air fryer for 5–7 minutes. Avoid the microwave if you want to keep the crust crisp.
Yes—cod, haddock, or tilapia all work well. Adjust the cook time based on the thickness.
Use a mix of paprika, garlic powder, black pepper, and lemon zest. Or sub with Old Bay or Cajun seasoning.
Serve This With…
This fried sole is the kind of recipe that’ll stick in your rotation. It’s easy, fast, and reliable, and it tastes way better than anything you’d get frozen. If you’re feeding the whole crew or are craving something better than takeout, this one hits the mark.
Panko Fried Sole
Ingredients
- 2 pounds fresh filets
- ½ teaspoon salt
- 1 teaspoon OWYD fish rub
- 1 cup flour
- 4 eggs
- 1 cup panko bread crumbs
- 2 cups oil
- 8 ounces butter
Instructions
- Remove the fish from their packaging and place onto paper towels and pat them completely dry on both sides
- Sprinkle the salt and the fish rub lightly to both sides of the fish.
- Get out three shallow bowls.
- Add the flour to the first one.
- Crack the eggs into the second bowl and mix thoroughly with a fork.
- Add the panko to the third bowl.
- Take your filets one at a time and start by laying it down in the flour and then flipping it over to the other side and laying the other side into the flour.
- Shake off any excess flour.
- Next, lay the filet into the egg wash on both sides.
- Let any excess drip off.
- Lastly lay the filet down in the panko on both sides.
- Place the breaded filet on a table and repeat that process until all of you filets are breaded.
- In a large skillet add the 2 cups of oil and preheat it on your stove top to 325 degrees.
- Once it reaches temperature, add in the butter.
- Lay your filets into the oil and let cook for about 3 minutes.
- Check the underside to confirm it is golden brown, then turn the filets over with a spatula.
- Cook for another 3 minutes until the other side is golden brown.
- You can confirm doneness by temp checking your fish. 145 degrees in the center is done.
- When the fish is done, remove from the pan and place onto paper a rack or a paper towel to absorb the excess oil.
- Serve with tartar sauce and fresh squeezed lemon juice on top.