Fried Sole

Ingredients

• between ½ a pound and a pound of sole
• a tablespoonful of vinegar
• salt
• pepper
• breadcrumbs
• plenty of fat

Method

1. 1

   Soak the sole in vinegar for an hour, dry thoroughly, and coat with egg and breadcrumbs, adding salt and pepper.

2. 2

   Fry in hot fat for 4 minutes on one side, then turn and fry for another 3 minutes.

3. 3

   Serve with or without melted butter or sauce.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 36. The excerpt below is the record exactly as published.

pepper, ginger, mace, white pepper, and salt. Boil for 5 minutes, and when cold serve noth a little vinegar. The mussels should be quite fresh. Oyster Fricasse. — Fresh or tinned oysters are put in a china bowl, and placed over steam. For every ounce of butter heat 2 table- spoonfuls of milk or cream, according to size of dish. Add salt, mace, and cayenne to taste, and finally the liquor of the oysters. Beat to cream 2 or more yolks of eggs, add 2 spoonfuls of the oyster gravy (cold), and pour the prepared scalding, but not boiling, sauce to it ; add the heated oysters, and serve with toast sippets. . Oyster Toast. — Chop roughly 12 oysters, and mix them well with 1 anchovy, washed and boned, a little cream or condensed milk, and KISH -COOKERY. 53 thicken with a small piece of butter rolled in flour, season with a grain of cayenne ; boil up, and serve on hot buttered toast. Anchovy paste may be used instead of the anchovies. Scalloped Fish.. — Take cold cod, hake, or turbot, flake it and season with salt and pepper, moisten with a little milk, and stir in a good-sized piece of butter. Put this mixture in small scallop-shell tins, and bake a light brown. Skate, Crimped. — Cut into slices, roll and tie round ; put into highly salted water, and boil till done. Drain well, remove the string, dish with melted butter, caper, or anchovy sauce poured over. Sole, Fried. — The skinning of soles is for the eye ; when the skin is merely cleaned and scraped the full flavour of the fish is retained. The sole for frying should weigh between \ a pound and a pound. Put in a dish with a tablespoonful of vinegar an hour or so before cooking. Dry thoroughly and cover with breadcrumbs after coating with egg, adding a little salt and pepper. Place in the frying-pan dark side downward with plenty of fat

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