Crispy, Breaded Pan-Fried Lemon Sole with Herbed Tartar Sauce – Lauren Groveman

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• Kosher or sea salt and freshly ground black pepper, to taste
• 6 extra-large eggs
• 2 tablespoons thinly sliced fresh chives or minced flat-leaf Italian parsley (optional)
• 1 large clove garlic, minced (optional)
• 3 1/2 rounded cups finely ground Dried Bread Crumbs
• 6 large lemon sole fillets (generous 8 ounces each)
• Flavorless vegetable oil, as needed
• 1 or 2 garlic cloves, flattened (optional)
• Unsalted butter, as needed (optional)
• Lemon wedges, for serving