Fried Soles, Tartar Sauce

Ingredients

• your sole
• a mixture of lard and oil
• in flour
• egg-and-bread-crumb it

Method

1. 1

   Cut off the fins of the sole, dip it in flour, then egg-and-bread-crumb it.

2. 2

   Fry in boiling hot grease for about ten minutes, depending on size.

3. 3

   Serve with Tartar Sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 95. The excerpt below is the record exactly as published.

Fried Soles, Tartar Sauce. As a postulate, please to remember, Madame Housekeeper and Mrs. Cook, that one sauce should never be followed by another of the same colour. To do so is as false blazonry as it is in heraldry to put tincture on tincture or metal on metal. Your sole should be plainly fried. It is perhaps better to fry it in a mixture of lard and oil, since the milk remaining in the butter is sure to burn. The only way to use butter for frying is to clarify it, but that costs money. Lard by itself is quite good enough ; but be careful that it is entirely clean, and that it does not burn. If you will get over your prejudices you can fry your sole, and indeed, any kind of fish, in oil, as the Italians and the Jews do. The Jews, by the wa}-, fry fish better than any •other people in the Avorld. They turn out, fried, not only soles, but dabs, plaice, whiting, briU, smelts, etc., of a beautiful golden tint. Be careful to procure the very best Lucca salad oil from a first-class Italian warehouse. Begin by cutting off the fins of your sole, and dipping it FISH. 15< in f.oiir ; then egg-and-bread-crimib it, but don't put it in grease until this is boiHng hot ; allow the sole ten minutes- to fry or less, according to size. (For the Tartar Sauce^ see p. 348.) 38. To Stew Soles. Take the flesh from the bones of your soles, and cut each of them into eight pieces. Put a quart of boiled gravy into a stew-pan, a quarter of a pint of any white wine, some white pepper pounded, grated nutmeg, and a piece of lemon-peel. Stew these together nearly an hour, and add some cream, and a piece of butter mixed in flour

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