Fillet of Sole with Cream of Shrimp
Quick and easy. I used sole but I imagine any white meat fish will be just as good.
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Quick and easy. I used sole but I imagine any white meat fish will be just as good.
- Carbohydrate 19.5946887700319 g
- Cholesterol 37.0346666666667 mg
- Fat 1.59857892897252 g
- Fiber 1.66018004907026 g
- Protein 17.134649321814 g
- Saturated Fat 0.355994786407732 g
- Serving Size 1 1 Serving (120g)
- Sodium 128.557778428815 mg
- Sugar 17.9345087209617 g
- Trans Fat 0.636943369256445 g
- Calories 164 calories
Step-by-step
- Mix Flour, Salt and Pepper in a plate
- Heat oil in a large frying pan
- Dredge fillets in seasoned flour and fry over medium-high heat in frying pan for about 4 minutes or until golden on both sides turning once .
- Reduce heat to medium-low, pour Cream of Shrimp over fish fillets, mix in 1/4 cup of water, cover and cook for about 10 minutes or until soup has reduced and thickened.
Standard ingredient lists fail to explain how peanut oil performs under high heat compared to butter, possessing a high smoke point of roughly 450 degrees Fahrenheit that prevents scorching during the initial searing phase. Sole requires a delicate touch because delicate flatfish muscles consist of short flakes that separate easily when subjected to excessive agitation or mistimed flipping. Dredging the fish in all-purpose flour seasoned with salt, black pepper, and garlic powder creates a protective exterior starch barrier that seals in internal moisture while browning evenly over medium-high heat for four minutes per side. When the edges of the fillets turn opaque and take on a golden hue, immediately lower the temperature to medium-low to prevent the condensed cream soup from burning on the bottom of the pan.
Assessing doneness without a probe thermometer relies entirely on visual and textural indicators rather than internal temperature readings. Gently press the thickest part of a fillet with the back of a fork; if the flesh flakes apart cleanly along its natural muscle lines and transitions from translucent gray to a solid, pearlescent white, the fish is properly cooked. Pouring the canned cream of shrimp alongside a quarter cup of water introduces sufficient moisture to deglaze the pan while creating a simmering environment that thickens the sauce as it reduces over ten minutes of covered cooking. Historical mid-century convenience cooking frequently utilized canned cream soups as rapid base sauces for seafood dishes, bypassing the traditional process of making a roux from scratch. Maintaining a gentle simmer rather than a rolling boil ensures the dairy in the soup base does not curdle or break when exposed to direct heat.
