Fried Sole

Ingredients

• One fillet of sole
• the white of an egg
• one pinch salt
• one pinch pepper
• one table-spoonful bread crumbs

Method

1. 1

   Beat well up the white of egg on a plate.

2. 2

   Place on a sheet of kitchen-paper the bread crumb, pepper, and salt.

3. 3

   Roll the piece of fish well in the egg; do not handle it, but turn it over and over with a fork; roll it in the bread crumb.

4. 4

   Have in readiness in a stew-pan as much clarified fat as cover the fish; place the pan over the fire, and when the fat begins to smoke, plunge in the fish, and cook for three minutes.

5. 5

   Lift the fish out with a fork, and place it to drain before the fire on a piece of kitchen-paper.

6. 6

   Place it on a hot dish, and garnish with fresh parsley.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 188. The excerpt below is the record exactly as published.

Fried Sole.— One fillet of sole, the white of an egg, one pinch salt, one pinch pepper, one table-spoonful bread crumbs

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