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Fried Sole Sandwiches with Spicy Mayo and Pickles

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Fried Sole Sandwiches with Spicy Mayo and Pickles

Fried Sole Sandwiches with Spicy Mayo and Pickles
Ellen Silverman
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total prep
These are heaven: fried sole on a fresh baguette. How can you go wrong? I always make the sandwiches for us and fry the sole in little strips for the kids, the perfect fish finger.

Recipe from My Father's Daughter by Gwyneth Paltrow/Grand Central Publishing, 2011.


  • 3 fillets Dover sole, rinsed and patted dry with paper towels
  • 1 cup milk
  • 1 cup plain bread crumbs mixed with 1 teaspoon each coarse salt and freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 lemon
  • Spicy mayo
  • 1 baguette, cut in half lengthwise
  • 1 cup loosely packed baby arugula
  • 1/2 cup bread-and-butter-pickle coins
  • 1 1/2 tablespoons ketchup
  • 1 cup Vegenaise
  • 1 1/2 tablespoons Lee's Homemade Sriracha


  • Dip the fish in the milk and then dredge it in the bread crumbs. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Cook the fish for 2 minutes on each side, in batches if necessary. Drain on paper towels; cut the lemon in half and squeeze the juice from one half over the fish.
  • While the fish is cooking, slather the mayo on the cut sides of the bread and lay the arugula and pickles evenly on one side. Cut the fish fillets in half lengthwise and evenly layer them on top of the arugula and pickles. Sandwich with the other piece of baguette, cut into quarters, and serve with the remaining half of the lemon cut into wedges.
  • For the mayo: mix everything together.