8-10 ounces sole filets
½ teaspoon salt
⅓ cup flour
about 4 tablespoons clarified butter (see page 63) for sautéing
2 tablespoons butter
Pat the fish dry with paper towels, and season with salt. Sprinkle the flour onto a plate, and dredge the fish in the flour, shaking off the excess. Over a medium-high flame, heat a heavy skillet of ample size to accommodate the pieces of fish without crowding: it may be necessary to cook the fish in two batches. Add enough vegetable oil or clarified butter to generously coat the bottom of the skillet. When the oil is very hot and beginning to smoke, lay the fish in the pan, without crowding it (cook in batches if necessary). Cook until golden brown on one side, 1 to 2 minutes, then gently flip with a wide spatula (being careful not to spatter yourself with oil) and cook the other side for about a minute more. The timing will, of course, depend on the thickness of the fish—the inside of the thickest part of the fish should be opaque and should flake easily. Lift the fish onto a warmed plate, browner side up. Pour out the butter and use fresh clarified butter if you are cooking the fish in batches.
When all the fish is cooked, pour off the butter and return the skillet to a high flame. Melt the 2 tablespoons butter in the skillet. Watch the butter—when it turns a fragrant hazelnut brown, squeeze in a little fresh lemon juice. Drizzle the lemony browned butter over the fish.