Lay the sole fillets on a dish. Sprinkle salt and pepper on both sides of the fillets.
Place 1/2 teaspoon of curry powder on the palm of your hand. Take a pinch with your other hand and sprinkle over evenly on the filets. To make it even, spread the powder with your finger. Repeat the same process on the other sides.
Sprinkle 1/2 tablespoon each of flour and katakuriko. Spread evenly on the surface.
Repeat the same on the other sides.
Heat the butter and olive oil in a frying pan. Once the frying pan is hot enough, arrange the sole fillets.
Fry over a high heat for 2-3 minutes until the bottom sides are crispy. Turn over, ensuring that the filets are not damaged.
Turn the heat to medium and continue to cook for a further 3-4 minutes. (The cooking time depends on the thickness of the filets.)
Transfer the filets onto a serving dish carefully.
Story Behind this Recipe
It is difficult to fry sole filets without damaging the shapes as they are so tender. I decided to fry them over a high heat quickly at first. Turn over with the top side not cooked yet. It is a good idea!
Adjusting the heat is very important here. It is like shallow-frying. At first, fry the surface quickly over a high heat and flip over. it is easier in this way. When you do this, slide your fish slicer underneath from the head end to the tail end, not lengthways. Do not use a cover as the steam makes the fillets too soft.