Sole (Fried Fillets)

Ingredients

• 1 sole
• Frying fat
• 1 egg
• Pepper and salt
• 3 oz. bread crumbs

Method

1. 1

   Skin the sole on both sides, cut down the centre of the fish from the head to the tail, and gently raise the fillets, pressing the knife to the bone; wash the fillets and dry thoroughly; cut each fillet into two, and roll up or cut into diamond, or pieces according to taste, roll in flour; break the egg onto a plate, paint over each with a brush, roll in the bread crumbs, which must be seasoned with salt and pepper.

2. 2

   Have enough fat to cover the fillets, and allow it to heat until it is quite still and smoking; put the fillets into a frying basket, and immerse in the hot fat for four or five minutes, or until they take a nice golden colour; dish in a ring on a lace paper or folded serviette, and decorate with green or fried 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 Fillets). 1 sole Frying fat 1 egg Pepper and salt 3 oz. bread crumbs

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