From: The Thorough Good Cook

Fish: 31. Fillets of Soles Fried

Cut off the fins of the sole and dip it in flour, then egg-and-bread-crumb it, but do not put it in the lard unless it is quite hot, which you may easily ascertain by throwing a drop of water in it: if it is hot enough you will hear a hissing sound; allow the sole ten minutes to fry, or less, according to the size; dish it upon a napkin (a strainer is better), garnish with parsley, and serve with shrimp sauce.

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