Fried Soles

Ingredients

• Small soles
• | Seasoning.
• | A little flour.
• | Egg and bread-crumbs.

Method

1. 1

   Wash and clean the soles thoroughly, removing the skin, then cut off the heads and fins, and dry well in a cloth.

2. 2

   Put a little flour on a plate, and season it with pepper and salt.

3. 3

   Dip the fish into this, coating them lightly.

4. 4

   Then egg and bread-crumb, and fry in boiling fat until nicely browned.

5. 5

   Drain on kitchen paper, and serve on a hot dish with a dish paper under them.

6. 6

   Garnish with parsley and cut lemon.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 155. The excerpt below is the record exactly as published.

. A little flour. I Seasoning. Prepare the fish as directed above, and after drying toss them lightly in flour. Then egg and bread-crumb them, or, dip them in milk and again flour them. Plunge them into boiling fat. and fry Tried Smelts them a pale brown colour. Drain and serve them piled high on a hot dish, garnished with parsley and cut lemon. Mayonnaise or tartare sauce may be served separately. Notes. — Sometimes the head and tail are pinned together with a little wooden skewer so as to form a ring, the skewer being removed after cooking. Fried smelts are frequently used as a garnish for other fish dishes. 248. Smelts an Gratin (Eperlans au Gratin) 1 doz. smelts. 1 dessert-sp. chopped parsley. 1 or 2 shallots. Salt. Pepper. 3 or 4 mushrooms. Bread-crumbs. Lemon juice. \ gill fish stock or white wine. Butter. Prepare the smelts as directed above, cutting off the heads and trimming the fins neatly. Chop the shallots and the mushrooms, and mix them with the parsley, pepper, and salt. Grease a fire- proof dish and sprinkle over it half the chopped ingredients. Lay in the fish, sprinkle the re- mainder of the mushrooms, &c., on the top, squeeze over a little lemon juice, and cover with fine bread- crumbs. Place some small pieces of butter on the top, pour the wine or fish stock round the sides, and bake in a moderate oven. Time to bake, 10 to 15 minutes. Sufficient for 3 or 4 persons. FISH 97 Sole (Sole) This is a flat fish of excellent quality ; in fact, next to the turbot, it is considered the finest of all white fish. The flesh of the sole is firm and delicate in flavour, and it lends itself to a variety of modes of cooking. It is best when eaten fresh, but in cold weather it will keep for a day or two without harm. There are two different kinds of sole, the real or black sole, which is long and narrow in shape, A. Lemon Sole B. Sole with a dark and roughish upper skin, and the lemon sole, which is rounder and more like the plaice in appearance, with a smoother and reddish brown upper skin. The lemon sole is decidedly inferior in quality to the real sole, and is, in consequence, cheaper. The sole is one of our most useful kinds of fish, as it lends itself to such a variety of treatment. 249. Soles, To Fry, 1 (Soles Frites) Small soles. | Seasoning. A little flour. | Egg and bread-crumbs. When soles are small they may be fried whole. Wash and clean them thoroughly, removing the skin, then cut off the heads and fins, and dry well in a cloth. Put a little flour on a plate, and season it with pepper and salt. Dip the fish into this, coating them lightly. Then egg and bread-crumb (see p. 249), and fry in boiling fat (see Wet Fry- ing, p. 248) until nicely browned. Drain on kitchen paper, and serve on a hot dish with a dish paper under them. Garnish with parsley and cut lemon. Note. — Larger fish must be fried in a small quantity of fat in a frying pan, as they will require a longer time to cook. 250. Soles, To Fry, 2 Prepare the soles in the same way as above, but instead of egging and bread-crumbing them dip them in flour, then in milk and in flour again. This must be done just before the fish is to be cooked, otherwise the flour becomes damp and the fish will be sodden. 251. Filleted and Fried Sole

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