Fried Soles

Ingredients

• Medium sized soles
• pepper
• salt
• oil or fat

Method

1. 1

   Remove the dark skin and fins from the soles.

2. 2

   Fry whole or in fillets, following general frying directions.

3. 3

   Fillet using a sharp knife, skinning while wet.

4. 4

   Optionally, stuff fillets with seasoned veal forcemeat or chopped seafood.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 19. The excerpt below is the record exactly as published.

pepper and sah) in it, and brush the egg over the fish, being careful to cover every part. Rub some stale bread through a wire sieve on to a piece of kitchen paper, put the fish in this, and with the paper toss the crumbs all over the fish ; then lightly toss the fish from one hand to the other, to shake off the loose crumbs, which might come off in the pan, burn, and disfigure the fish. Olive oil is perhaps the best liquid in which to fry fish, but clarified dripping answers very well. Oil or fat in which fish has been fried should, after it has been used, be allowed to cool a little, and then be strained and kept for future use. The best pan for wet-frying is a deep stewpan, and a frying basket is very desirable. The frying basket should be put into the fat to get hot before the fish is placed in it ; if the fish is put into the frying basket while it is cold, the fish will stick to the basket. Enough fat should be used to completely cover the fish. It should be heated slowly, or it may burn, and should be put on to melt about an hour before it is wanted. When a faint blue smoke rises, the fat is ready for use. As, however, a novice may not readily distinguish the faint smoke, it is safer to try the fat with a small piece of bread. If the bread browns underneath quickly and becomes crisp, the fat is ready. While the fat is heating it will be covered with bubbles, and may hiss and crackle, but before it is ready the bubbles will disappear, and it will be quite still. The time for frying depends much on the thickness and firmness of the fish, but about seven minutes is usually sufficient for steaks, less time for filleted fish. Do not attempt to fry too many fish or pieces of fish at once, and Jiever put in any fish ufiless the fat is the proper heat. Have ready a piece of kitchen paper laid on a sieve, and when the fish is removed from the pan place it on the paper, and let it stand a few minutes in a warm place to drain. 49 Fried Parsley is often served with fried fish. It must be thoroughly dry, and the fat for frying it must be made much hotter after the fish has been taken out. When the parsley is plunged into the hot fat there will be a violent hissing-, rather alarming to a beginner. The parsley must only be fried for one minute, until quite crisp, but not burned. Fried Soles. Medium sized soles are the best for frying, very large ones are better served au grathi (p. 53), or boiled. The dark skin on the back is removed and the fins are cut off, but if the sole is to be fried whole the head is retained. Soles are fried either whole or in fillets. Fillets make a nicer looking dish, but the flavour is better if the fish is fried whole. In frying follow the general directions for frying fish. In filleting a sharp-pointed knife is used. A slit should first be cut across the fish, just above the tail, the skin must be loosened by the fingers and then dragged ofi", care being taken not to tear the flesh. The skin should be removed just after the fish is washed, while it is still quite wet, otherwise it will be very difficult to get it off. Skin the sole on both sides. Make a slit down the backbone of the fish, keep the point of the knife close to the bone and so remove the flesh. Each sole will make four fillets ; if the sole is very large the fillets -may be cut across again. The fillets, before being egged and bread-crumbed, are usually rolled up, or tied in knots. The latter method is preferable as there then is no difficulty about skewers or string*, but the knots must be carefully and neatly made. Filleted soles may be stuffed before they are rolled up. For this use either ordinary veal forcemeat, well seasoned and flavoured with lemon peel, or shrimps or lobster chopped finely and mixed with a little anchovy sauce, cayenne, and cream to moisten. D 50 Soles may be garnished with slices of lemon, or fried parsley (p. 49). The following sauces are suitable : — Maitre d'Hotel, made from stock from the trimmings of the fish. Shrimp. Anchovy. Plaice May be filleted, fried and served like sole. It cannot of course be compared to sole, its chief merit being cheapness. The male plaice is considered to have the best flavour. Fried Mackerel. Mackerel may be filleted, egged, bread-crumbed and fried. Parsley and butter, Maitre d'Hotel, and Fennel are suitable sauces. Grilled Mackerel. Mix together a tablespoonful of salad oil, small shallot (chopped), a teaspoonful of parsley (chopped), cayenne, and a little salt

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