Fried Sole

Ingredients

• The Sole must be well dried after it is cleaned
• a dredging of flour
• Crumble some stale bread
• Beat up an egg with a teaspoonful of water
• a teaspoonful of salad oil
• two ounces of fresh butter
• half a saltspoonful of salt

Method

1. 1

   Dry the cleaned Sole and dredge with flour.

2. 2

   Crisp stale bread in the oven, pound and sieve it.

3. 3

   Mix egg, water, and salad oil, coat the Sole, and roll in crumbs.

4. 4

   Dry and crumb again, then fry in boiling oil for 10-12 minutes.

5. 5

   Drain well.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 43. The excerpt below is the record exactly as published.

Fried Sole. — The Sole must be well dried after it is cleaned, and a dredging of flour will complete the drying. Crumble some stale bread as small as you can in a napkin, set it in the oven to crisp but not to brown, pound the crumbs in a mortar, and pass them through a stiff wire-sieve. Put them on a plate in the oven to dry thoroughly. Beat up an egg with a teaspoonful of water and a teaspoonful of salad oil. Coat the Sole with this mixture of egg, laying it on with a brush like varnish, and then roll the Sole over and over in a napkin containing the dry crumbs. Let it rest and dry. When the Sole has become dry, crumb it a second time, using now pale yellowish-brown raspings of crust , sifted and pounded. Fry in plenty of really boiling oil or fat, or the Sole will be limp. It will take from ten to twelve minutes to fry. Drain it well. By following this method the Fried Sole will be found as different as possible from the flabby greasy object, covered with lumps of various sizes, which generally represents the “ Nice Fried Sole, Sir,” proffered as a matter of course by the hotel waiter. All fish to be egged and breadcrumbed should be prepared in this way. The best sauce for a Fried Sole is the real Dutch sauce, or beurre fondu, not to be confounded with melted butter or Hollandaise. For this, put two ounces of fresh butter into a small saucepan with half a saltspoonful of salt

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