Preparation

• Arrange the fillets in a shallow dish and pour the milk over them. Let soak for at least 5 minutes and up to 20 minutes. Set up your work area so that you can move quickly: position your serving plates or platter, the milk soaking pan, a pile of paper towels, and the seasoned flour on a plate. Have the melted butter in a small, heavy-based saucepan, and the lemon juice and parsley ready for action.
• In one or two large frying pans, heat the clarified butter over medium-high heat until very hot but not quite smoking. Lift a fillet from the milk, blot it on the paper towels, dip it into the flour, and shake off the excess. Carefully lay the fish in the hot fat. Repeat with the other fillets, but don’t overcrowd the pan or you’ll have trouble flipping. Adjust the temperature to keep the fat sizzling briskly but not burning. Cook the fish until golden on one side, about 2 minutes. With a slotted spatula, a large spoon, and great care, gently flip the fish.
• When the second side of the fish is golden brown and the flesh is tender when poked with a sharp knife in the thickest part, use the slotted spatula to remove the sole, set it on paper towels to drain briefly, and arrange on the warm platter or plates.
• 当所有的鱼片都煮熟时，请小心地用中高温加热融化的整个黄油，偶尔旋转锅，直到黄油变香，牛奶固体变成坚果棕色。将锅从热量中取出，以免黄油保持烹饪，而要保持热。
• 快速工作，倒1汤匙。柠檬汁在每条鱼上均匀，然后撒在欧芹上。倒约1-1/2汤匙。在每条鱼上的热褐色黄油中 - 如果一切顺利，您会看到并听到美味的嘶嘶声。（如果没有嘶嘶声，它仍然会味道很好。）立即食用。