Fried Filleted Soles

Ingredients

• Soles for filleting should be large
• Brush over with egg
• cover with bread-crumbs
• garnish with fried parsley

Method

1. 1

   Skin and wash the fish, raise the meat from the bones, divide into pieces.

2. 2

   Roll the fillets, bind with twine or skewer, brush with egg, cover with bread-crumbs, and fry.

3. 3

   Serve hot, garnished with fried parsley.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 214. The excerpt below is the record exactly as published.

Fried Filleted Soles. — Soles for filleting should be large, as the flesh can be more easily separated from the bones, and there is less waste. Skin and wash the fish, raise the meat carefully firom the bones, and divide it into nice handsome pieces. The more usual way is to roll the fillets, after dividing each one in two pieces, and either bind them round with twine, or run a small skewer through them. Brush over with egg, and cover with bread-crumbs ; fry as doughnuts. Lift them out carefully, and lay them before the fire on a reversed sieve and soft paper, to absorb the fat ; or place a sheet of kitchen paper in a dripping pan ; place the fillets on that and set in oven a moment or two. Particular attention should be paid to this, as nothing is more disagreeable than greasy fish. Serve hot and garnish with fried parsley

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