Fried Sole

Ingredients

• sole
• plenty of sifted breadcrumbs
• yolk of egg
• salt
• pepper
• lard

Method

1. 1

   Clean and dry the sole, dredge with flour, coat with beaten egg, and cover with breadcrumbs.

2. 2

   Fry in hot lard until golden brown.

3. 3

   Serve with lemon.

Nutrition per serving

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 46. The excerpt below is the record exactly as published.

Fried Sole. The principles of frying soles, whitings, and other fish are the same. The fish must be perfectly clean, and perfectly fresh. If the latter point is in the slightest degree doubtful, do not attempt to fry it whole, but remove the fillets from the bone, and cut off the parts near the head and at the edges, and wash with vinegar and water. After the sole has been cleaned it must be thoroughly dried, and just dredged with flour, which completes the drying. Have ready plenty of sifted breadcrumbs, and enough yolk of ^%g well beaten to coat the fish all over : this is done with a brush. Then let every part be covered with breadcrumbs. Take care that the lard is hot enough — that is, quite boiling — no SOLE. or the fish will be hmp ; and that it is not discoloured. Let the fish be of a golden brown ; place it when fried on a paper before the fire to evaporate the grease. Serve on a napkin, garnish with fried parsley, and send up lemon as the adjunct or sauce. Sole a I'Aurore. Butter a tin dish and lay the sole on it with a buttered paper over ; put it in the oven for ten minutes ; take it out and carefully remove the centre bone, strew a little chopped onion and parsley, and replace the upper fillets ; pour over a white sauce, return to the oven. Have some hard-boiled eggs ; garnish the side with the white cut in shapes, and sprinkle the top with the yolk made into crumbs by passing through a coarse sieve ; let it get quite hot in the oven. Sole au Gratin. You must have a shallow tinned dish the size of your sole — or a fireproof china dish of the shape of a sole — in which the sole is to be cooked and sent to table ; there being another dish on which the first is placed. The sole must be tolerably thick ; the fins and tail and head are trimmed off, and an incision made down the back. Place it in the dish with butter, salt and pepper

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