Fried Sole
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Plaice may be cooked in the same way.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 11. The excerpt below is the record exactly as published.
Fat for frying Lemon Parsley 1. Wash and wipe the fish. 2. Beat the egg on a plate. 3. Rub the bread through a sieve on to a sheet of paper. 4. Dip the fish first into the egg, and then into the bread crumbs 5. Fry, in sufficient boiling fat to cover the fillets, until they are a golden brown. 6. Drain upon soft paper. 7. Place on ornamental paper on a hot dish, arrange the fish on it and garnish with parsley and slices of lemon. 8. Serve with shrimp or anchovy sauce. FISH 31 FRIED SOLE 1. Wash and then dry the fish in a cloth. 2. Dip into flour and wipe it off with a clean cloth. 3. Brush the fish over with egg and then dip into bread crumbs. 4. Plunge into a frying pan half full of boiling fat. Turn in five minutes and fry on the other side. 5. Place on soft paper in front of fire to drain. 6. Serve on a hot dish and garnish with parsley. Send to table with melted butter
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