Fried Sole Recipe

Soles weighing from three-quarters of a pound to a pound are the most

suitable size for frying whole. If it is desired to have the fish juicy

and with their full flavour, do not have them skinned. The black side of

the soles will not of course look so well, or be so crisp, as the white

side, but this is of little consequence compared to the nourishment

sacrificed in removing the skin. Have the soles scraped, wipe them, put

a tablespoonful of vinegar in a dish, pass the fish through it, and let

them lie an hour or more, if necessary all night, as the flavour is thus

improved. Run a knife along the backbone, which prevents it looking red

when cut. When ready to crumb the fish, lay them in a cloth and

thoroughly dry them. Beat up the yolk of an egg with a very little of

the white, which will be sufficient to egg a pair of soles; pass the

fish through the egg on both sides, hold it up to drain; have ready on a

plate a quarter of a pound of very fine dry crumbs, mixed with two

ounces of flour, a teaspoonful of salt, and half a teaspoonful of

pepper. Draw the fish over the crumbs, first on one side, then on the

other, and lay it gently on a dish, black side downwards, whilst you

prepare another. Some people succeed better in crumbing fish by sifting

the crumbs on to it through a very fine strainer after it is egged. When

the fish are ready put them, black side downwards, into the frying-pan

with plenty of fat, hot enough to brown a piece of bread

instantaneously, move the pan about gently, and when the soles have been

fried four minutes, put a strong cooking-fork into them near the head,

turn the white side downwards, and fry three minutes longer. Seven

minutes will be sufficient to fry a sole weighing three-quarters of a

pound, and a pair of this weight is sufficient for a party of six

persons. When the sole is done put the fork into the fish close to the

head, hold it up and let all the fat drain away, lay it on a sheet of

cap paper, and cover over with another sheet. Being thus quite freed

from grease, of a rich golden brown, crisp, and with an even surface,

lay the fish on the dish for serving, which should have on it either a

fish-paper or a napkin neatly folded. A well-fried sole is best eaten

without any sauce, but in deference to the national usage, butter sauce,

or melted butter, may be served with it.

Vote