Fried Sole

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 convenient, as the flavour is thus improved. When ready to crurnb 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, this 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 flour, salt, and 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 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 he sufficient to fry a sole weighing three-quarters of a pound, and a pair of this weight are 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 free 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 the accompaniment of any sauce, but, in deference to the national usage butter sauce or melted butter may be served with it.

Filleted Soles

It is better for the cook to fillet the soles, for there is often much waste when it is done by the fishmonger. Having skinned the fish with a sharp knife, make an incision down the spine bone from the head to the tail, and then along the fins, pass the knife between the flesh and the bone, pressing rather hard against the latter, and the fillets will then be readily removed. These can now be dressed in a variety of ways, perhaps the most delicate for breakfast is the following :-

Fillets Of Sole Sautes

Having dried the fillets divide them into neat pieces two or three inches long, dip them in the beaten yolk of egg, and then in seasoned bread-crumbs. Make a little butter hot in the frying-pan, put in the fillets, and cook them slowly until brown on one side, then turn and finish on the other.