Fried Fillets of Sole

Ingredients

• one and a half pounds of lard or clarified dripping
• one sole
• one egg
• half an ounce of flour
• bread crumbs to taste

Method

1. 1

   Prepare the sole by removing fins and skin, fillet it.

2. 2

   Dredge fillets in flour, dip in beaten egg, and coat with bread crumbs.

3. 3

   Heat lard, fry fillets for three minutes until pale brown, and drain on paper.

4. 4

   Serve garnished with fried parsley.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 87. The excerpt below is the record exactly as published.

FRIED FILLETS OF SOLE. Average cost of Fried Fillets of Sole, and Anchovy Sauce? INGREDIENTS. For * 1 Fried Sole. " | For ' ' A nchovy Sauce. " s. d. j l| lb. of lard or clarified drip- i oz. fresh butter xjl ping for frying f-oz. flour 1 Sole i o Anchovy sauce [ 1 i egg o i " * t Crumbs o o| 2 i ih Time required, about half an hour. Now we will show you how to Fry Fillets of Sole, Plaice, or Whiting. 1. We take one sole, wash it well, and lay it on a board. 2. We take a sharp knife and cut off all the outside fins, the head, and the tail. 3. We take the skin off the sole, from the tail to the head. 4. We cut down the centre of the fish. 5. We slide the knife along carefully between the flesh and the bones, holding the flesh in one hand and drawing it gently away as the knife cuts it away from the bone. 6. We do both sides of the fish alike, and it will make four fillets. 7. We put each fillet separately on a plate, and rub it over with, fioztr. 8. We take a wire sieve and stand it over a piece of paper. 9. We take some crumb of bread and rub it through the sieve. 10. We take one egg and beat it on a plate with a knife. 11. We lay the fillets in the egg, and egg them well all over with a brush. Lessons on Cooking Fish, — -Fried Fillets of Sole. 223 12. We then put them in the bread crumbs, and cover them well. We should be careful to finger them as little as possible. 13. We take a saucepan, and put in it one pound and a half of lard or clarified dripping.

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