Soles, Filleted

Ingredients

• a large sole
• a pinch of salt
• a pinch of pepper
• vinegar
• oil
• a heaped spoonful of flour
• the whites of two eggs
• a pinch of salt

Method

1. 1

   Fillet the sole by slitting it down the back and raising the flesh from the bone.

2. 2

   Cut into pieces, make a marinade of salt, pepper, vinegar, and oil, and let sit for an hour.

3. 3

   Prepare a batter with flour, oil, cold water, salt, and egg whites.

4. 4

   Coat each fillet, fry in boiling fat until brown, and serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 22. The excerpt below is the record exactly as published.

Soles, Filleted. — Fillet a large sole by slitting it down the middle of the back, 70 TESTED RECIPES. and with a sharp knife raising the flesh from the bone on each side. Divide the meat into convenient sized pieces, say two inches broad and three long, make a marinade of salt, pepper, vinegar, and oil, lay the fillets in this, turning them often, and let them lie an hour or so. Prepare a frying batter — a heaped spoonful of flour mixed smooth with a little oil and cold water, a pinch of salt, and the whites of two eggs

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