Fried Sole

Ingredients

• the trimmed sole
• dredge it with wheat-flour or oatmeal
• paint it with beaten egg
• the fourth part of a quartern loaf made into crumb

Method

1. 1

   Dry the trimmed sole by wrapping it in a dry cloth for an hour.

2. 2

   Dredge with flour or oatmeal, paint with beaten egg, and crumb with dry breadcrumbs.

3. 3

   Fry until golden brown.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 332. The excerpt below is the record exactly as published.

the trimmed sole must be dried by being kept wrapped in a dry cloth for an hour. Dredge it with wheat- flour or oatmeal, paint it with beaten egg, and crumb it with perfectly dry breadcrumb or biscuit-powder. A large pair of soles will take the fourth part of a quartern loaf made into crumb so called, i.e., powder. Moist crumb spoils every attempt at good frying. Sole is a good object for test- ing the accomplishment of a cook in the matter of fritnre, the philosophy of which we have discussed in an early chapter. Drying, dredging, egging, crumbing, must all be done evenly and equally all over the fish, in default of which PREPARATIONS OF SOLE, PLAICE, FLOUNDER 527 the frying itself will be uneven, and therefore inartistic ; if the fat be not hot, the ‘ surprise ’ will not take place, and the piebald, sodden fish will be an object of pity rather than of gustatory desire. There are a number of other pre- cautions to be observed in the frying of sole, which mostlj' follow out of the general rules. When the sole is fried, protect it from moisture, which makes it sodden, and thus destroys the main feature of a friture, namely, its crispness. Fried Sole

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