Sole (Fried)

Ingredients

• 1 sole
• A little pepper
• and salt
• 1 egg
• 3 oz. bread crumbs
• Some frying fat

Method

1. 1

   Skin the sole on both sides, cut off the fins, head, and tail, beat the egg on a plate and paint the sole all over; then roll this in the bread crumbs, which should be made by rubbing the crumbs of bread through a wire sieve, and seasoned with salt and pepper; have sufficient fat in an oval pan to cover the sole; allow this to heat until it ceases to rise and bubble, and is quite still, and a thin blue smoke is seen to rise from the top, then put in the fish, and fry about seven minutes, or until the fish is a nice golden colour.

2. 2

   When done, drain thoroughly on a piece of cap paper; dish on a lace paper or folded serviette, and decorate with green parsley.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 8. The excerpt below is the record exactly as published.

SOLE (Fried). 1 sole _ A little pepper and salt 1 egg Some frying fat 3 oz. bread crumbs

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