6 skinless and boneless fillet of sole or other thin fish fillets, all of a size
4 to 6 oz. each and 1/4-inch thick
Salt and freshly ground white pepper
½ cup or so flour in a plate
About 4 Tbs. clarified butter
3 Tbs. minced fresh parsley
4 to 6 Tbs. unsalted butter
1 lemon, cut into wedges
Dry the fish, remove any bones, score, trim and flatten it. Lay it out on a sheet of wax paper. Dust the fillets lightly on each side with salt and pepper. The moment before sauteing, rapidly dip each fillet into the flour to coat both sides, and shake off the excess.
Set a heavy non-stick frying pan over a high heat and film with 1/16 inch of the clarified butter. When the butter is very hot but not browning, rapidly lay in as many fillets as will fit easily, leaving a little space between each. Saute a minute or two on one side, turn carefully so as not to break the fillet, and saute a minute or two on the other side. The fish is done when just springy rather than squashy to the touch of your finger.
Immediately remove from pan to warm plates or a platter. Sprinkle each fillet with parsley.
Wipe the frying pan clean, set over high heat, and add the fresh butter; heat until bubbling and pour over the fillets – the parsley will bubble up nicely.
Decorate with lemon wedges and serve at once.