Flounders, Fillets of Sole (in potato-boat)

Ingredients

• four very fresh flounders not exceeding ½ lb each
• three eggs
• one teaspoonful of salt
• one salt-spoonful of black pepper
• two quarts of long potatoes
• plenty of good, hot fat

Method

1. 1

   Prepare fillets from flounders, dip in beaten eggs mixed with salt and pepper, then roll in breadcrumbs.

2. 2

   Fry in hot fat until golden.

3. 3

   For potato boats, slice potatoes, fry them in hot fat, and serve fillets in the potato boat immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 133. The excerpt below is the record exactly as published.

Flounders, Fillets of Sole (in potato-boat). — Remove the heads and skins of four very fresh flounders not exceeding Yz lb. each ; make four fillets of each, trim them neatly, wash and dry them with a clean towel. Beat three eggs with one teaspoonful of salt and one salt- spoonful of black pepper. Dip each fillet thoroughly in it, and then roll in fine bread-crumbs, freshly made. F old each fillet funnel-shape, and secure with a wooden toothpick. Put them, not touching each other, in the fry- ing-basket, and plunge in plenty of good, hot fat, not quite boiling. After five minutes they will be crisp and of a golden color. Lift up the basket and remove the fillets to a warm platter, remove the tooth- picks, and have ready a boat made of potatoes, in which they should be served at once. Fried dishes must never wait a moment, otherwise they lose their crispness. For the boat, peel and slice thinly two quarts of long potatoes

Cook this with the app: pantry check, scaling, and the assistant.