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Fried Sole.
Ingredients.
Milk. Sole. Parsley. Lemon. Egg and Bread Crumb.
Method.
1. Strip off the black skin of a large sole, scrape or skin the other side, remove the gills, cut off the fins.
2. Wash it, wipe it, and dry it in a clean cloth; this is necessary with all fish that have to be broiled or fried.
3. Make an incision down each side, not quite to the back bone. 4. Put it on a dish and cover it with milk,
let it remain ten or fifteen minutes, then dry in a clean cloth. 5. Flour it well on both sides, or brush it over
with egg and bread crumb. 6. Put it into fat at a temperature of 380°, gradually raising it to a temperature of 385°.
7. When the sole is of a golden-brown colour, place it on kitchen-paper, or better, a clean cloth, sprinkle with
salt, put it on a napkin, garnish with fried parsley, and send it up with half a lemon. The sole may be fried in a frying-pan,
but a frying-kettle is better.
PRECAUTIONS.-Let the sole be thoroughly dried and covered with the hot fat.
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