Should I skin the common sole for pan?

I have already cooked a common sole once before, and have skinned only the upper side (the dark side). The result was quite tasty. However, some people say that there's no need to skin it. For what recipes would you pan-dress a sole by skinning it, and for what recipes would you leave the skin on, and why?

pan seafood skin

Best Answer

I would say it's totally up to you.

I prefer it with the skin still on, it get's really juicy inside. However it's a bit more difficult to eat. So perhaps if you were making it for kids (although, you could just skin them after they are fried), you could skin it.

One opportunity I really think is better without skin is when you serve it with sauce. Having to fiddle around with the skin covered in sauce is not really handy nor fun.

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Can you cook sole with the skin on?

It sounds fairly gruesome, but it's very easy and doesn't require any fancy equipment. It's actually quite satisfying, like peeling off a plaster. Saying that, you can just fry or grill them with the skin on, but do peel it off before eating, it won't crisp up, it's just leathery.

Do you leave the skin on Dover sole?

It's traditionally skinned on the darker side only, leaving the white skin of the underside in place. The skin separates easily from the flesh and the flesh falls easily from the bone.

Do you need to gut sole?

\u201cMany of the flatfish we land \u2013 dab, plaice, Dover sole, lemon sole and brill \u2013 are portion sized, so they are perfect for cooking whole and you don't need to fillet them. As they are usually gutted by the fisherman, there is very little preparation needed.\u201d

Do you have to skin lemon sole?

This fish doesn't taste of lemon and isn't even a sole \u2013 it's a member of the plaice family. In Larousse Gastronomique (Hamlyn, 2009), the advice is to skin, clean, wash and trim four sole, lightly flour and season with pepper.

How to Cook Lemon Sole | Jamie Oliver

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