Fried Sole Breadcrumbed

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

a sole ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
clean boiling fat

Instructions (5)

Prepare, wash, dry, and flour a sole as in the foregoing recipe.
Dip it into whole beaten up egg and freshly made white breadcrumbs.
Drop it into clean boiling fat, which must be sufficient to cover it.
Fry for ten to twelve minutes.
Dish up and garnish as in the foregoing recipe.

Original Text

Fried Sole Breadcrumbed.
(Sole frite et panée.)
Prepare, wash, dry, and flour a sole as in the foregoing recipe, then dip it into whole beaten up egg and freshly made white breadcrumbs, and drop it into clean boiling fat, which must be sufficient to cover it, and fry for ten to twelve minutes; dish up and garnish as in the foregoing recipe.

Notes

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