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.