Sole, Fried

Ingredients

• a moderate-sized sole
• well-beaten yolk of egg
• as much good dripping as will cover the fish
• salt to taste

Method

1. 1

   Scale, skin, and dry the sole.

2. 2

   Flour it, brush with egg yolk, and coat with breadcrumbs.

3. 3

   Heat dripping in a frying pan, fry the sole until brown on both sides.

4. 4

   Drain fat and serve with melted butter or shrimp sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1841. The excerpt below is the record exactly as published.

Sole, Fried. — Take hold of the sole by the tail, and remove the scales by scraping them towards the head; cut off the fins and gills, wash the fish weU, and v.ape it di-y; take off the dark skin, by cutting it at the tail and di-awing it over the head. The roes may either be taken out, or left in and fried with the fish. Dry the sole thoroughly, flour it, and brush it over on both sides "with weU-beaten yolk of egg ; shake very finely-gi-ated crumbs of bread ail over, and leave it in a cool place for an hour, if time will permit. Put into a frying- pan as much good dripping as will, when melted, cover the fish. When it is quite hot— SOL ( 895 ) SOL that is, wlion it ceases hissing and is still — im- mediately put the fish into it. When it is brown on one side, turn it upon the other by sticking a fork into the head and placing a fish-slice under the tail. When done enough, which point is generally reached when a thick smoke lises irom it, place it on a hot cloth, and put it in the front of the fire to drain the fat from it. The cook should on no account omit to do this, as greasy fish is exceedingly unplea- sant. Place a warm napkin over a fish-drainer on a dish, lay the sole upon it, and garnish with fried parsley. Send melted butter or slu'imp sauce to table in a tureen. The inex- perienced cook will find it to her advantage to use very fine bread-raspings, or crusts of bread dried and bro\vned in the oven and finely pounded, instead of bread-crumbs. By using these she will ensure the good appearance of the fish. It should be remembered that fat which has been used for frying fish can be used, for that purpose 07ily, again and again, if it is each time clarified after being used — that is, if it is put into a bowl of boiling water, stirred briskly for a minute or two, and allowed to get cold. It Mill be found that aU impurities will settle to the bottom, and can be scraped off before the fat is again used. Sometimes, when a sole is held up to the light, though it is fresh, a dark streak may be seen by the side of the roe. This arises from the fish having been so closely packed with the others after it was caught, that it was literally smothered to death. In cases Kke this the roe should be removed before the fish is fried. When eggs are scarce or expensive, a thin batter of flour and water may be used instead of egg and bread-crumbs. Time to fiy a moderate-sized sole

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