Recipes

Potato-Crusted Sole Recipe: 20-Minute Weeknight Fish Dinner

A recipe for potato-crusted sole uses instant mashed potato flakes, egg, mustard, and salt to coat four sole fillets before frying. The dish takes 10 minutes to prepare and 10 minutes to cook, yielding four servings at 391 calories each.

Rip Moss • Published: 2026-09-30 Updated: 2026-09-30

Story

Back to Category

This article was prepared from the recipe source material provided, including its ingredient list, directions, timing, and nutrition facts.

A four-serving sole dinner can be prepared and cooked in 20 minutes using instant mashed potato flakes as the coating, according to a recipe that calls for frying the fillets in oil until golden brown. The dish is positioned as a quick weeknight option for people who may be uncertain about eating fish.

The recipe combines one egg, 2 tablespoons of prepared yellow mustard, and ½ teaspoon of salt in a shallow dish. In a separate shallow dish, 1½ cups of instant mashed potato flakes serve as the breading. Four 6-ounce sole fillets are dipped in the egg mixture, then dredged in the potato flakes until fully coated. For a crispier result, the recipe suggests repeating the egg-and-potato-flake dip.

Frying and Timing

About ¼ cup of oil is heated in a large heavy skillet over medium-high heat. The coated fillets fry for 3 to 4 minutes per side, or until golden brown. Preparation is listed at 10 minutes and cooking at 10 minutes, for a total of 20 minutes.

Each serving contains 391 calories, 18 grams of fat, 26 grams of carbohydrates, and 30 grams of protein, based on the nutrition facts provided with the recipe. The yield is four servings.

The ingredient list is short and relies on pantry staples: egg, yellow mustard, salt, instant mashed potato flakes, oil, and sole. No additional seasonings, sauces, or side dishes are specified in the source. The recipe does not include instructions for baking or air-frying as alternatives to skillet frying.

Editorial Notes

Comments

Browse More

Page

25-Minute Skillet Pork Chops Get Creamy Ranch Rice Twist

A 25-minute skillet pork chop recipe uses cream of mushroom soup, milk, and ranch salad dressing mix to create a creamy sauce, served with ranch-style rice. The four-serving dish requires five minutes of prep and 20 minutes of cooking, offering a quick option for busy evenings.

Rip Moss · 2026-09-30

Page

Slow-Cooker BBQ Pork Chops: 5-Minute Prep, 6 Servings

A slow-cooker barbecue pork chop recipe requires five minutes of prep, eight pork chops, and an 18-ounce bottle of barbecue sauce. Cooking on Low for six hours or High for three to four hours yields tender meat for six servings, with 544 calories per serving.

Rip Moss · 2026-09-30

Page

Beef Wellington Recipe for Eight: Tenderloin Wrapped in Puff Pastry

A home-cooking recipe for beef Wellington serves eight and pairs beef tenderloin with a mushroom-onion-pâté filling, puff pastry and a red wine and beef broth sauce. The recipe specifies medium-rare doneness and provides prep, cook and total times.

Rip Moss · 2026-09-30

Page

Bacon-Ranch Chicken Bake: 45-Minute Weeknight Dinner for Six

A 45-minute bacon-ranch chicken bake combines browned chicken breasts with stir-fry sauce, ranch dressing, Parmesan, and a bacon-onion topping. The recipe serves six and bakes at 350 degrees F for about 30 minutes, with prep taking 15 minutes.

Rip Moss · 2026-09-30

Page

Smitten Kitchen's Second Cookbook Sets October 24 Release, Tour, and Signed Copies

Deb Perelman's second cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, will be released on October 24 after five years of work. Pre-orders are open, signed copies with personalized inscriptions are available through The Strand, and a fall book tour has been announced with more cities to come.

Rip Moss · 2026-09-30

Page

Citrus-Milk Braised Pork Shoulder Recipe for Crispy Carnitas

A recipe for pork shoulder braised in whole milk with orange juice and zest, then oven-browned and broiled for crispy carnitas. The two-step method yields fork-tender meat with a subtle citrus sweetness and takes about 2 hours 40 minutes total.

Rip Moss · 2026-09-30

Page

4-Ingredient Slow-Cooker Butter Beef Recipe for Weeknights

A four-ingredient slow-cooker butter beef recipe uses cubed beef stew meat, butter, and dry onion soup mix, with optional egg noodles for serving. It offers a hands-off option for weeknight meals, requiring five minutes of prep and four to eight hours of cooking.

Rip Moss · 2026-09-30

Page

Ruby Red French Dressing Made With Ketchup and Pantry Staples

A homemade French dressing recipe combines olive oil, ketchup, sugar, white vinegar, onion, lemon juice, and seasonings. The dressing requires 10 minutes of preparation and at least three hours of refrigeration before serving.

Rip Moss · 2026-09-30

Page

Chickpea Curry From Pantry to Plate in 20 Minutes

A 20-minute Indian vegetarian chickpea curry uses canned garbanzo beans, a blender-made tomato-onion paste, and cumin seeds. The recipe serves four at 246 kcal per serving and is designed for weeknight cooking with rice or Indian-style breads.

Rip Moss · 2026-09-30