Fried Soles

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 10 min Total: 10 min
Yield: 4.0 – 5.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

For the soles

2 middling-sized soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

For frying

hot lard or clarified dripping ↝ Lard [Fats and Oils]

For garnish

cut lemon ↝ Lemon, raw [Citrus fruits]
fried parsley ↝ Parsley, raw [Not included in a food category]

To serve with

shrimp sauce
plain melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Skin and carefully wash the soles, and cut off the fins, wipe them very dry, and let them remain in the cloth until it is time to dress them.
Have ready some fine bread crumbs and beaten egg.
Dredge the soles with a little flour, brush them over with egg, and cover with bread crumbs.
Put them in a deep pan, with plenty of clarified dripping or lard (when the expense is not objected to, oil is still better) heated, so that it may neither scorch the fish nor make them sodden.
When they are sufficiently cooked on one side, turn them carefully, and brown them on the other: they may be considered ready when a thick smoke rises.
Lift them out carefully, and lay them before the fire on a reversed sieve and soft paper, to absorb the fat.
Particular attention should be paid to this, as nothing is more disagreeable than greasy fish: this may be always avoided by dressing them in good time, and allowing a few minutes for them to get thoroughly crisp, and free from greasy moisture.
Dish them on a hot napkin, garnish with cut lemon and fried parsley, and send them to table with shrimp sauce and plain melted butter.

Original Text

FRIED SOLES.

327. INGREDIENTS.—2 middling-sized soles, hot lard or clarified dripping, egg, and bread crumbs.

Mode.—Skin and carefully wash the soles, and cut off the fins, wipe them very dry, and let them remain in the cloth until it is time to dress them. Have ready some fine bread crumbs and beaten egg; dredge the soles with a little flour, brush them over with egg, and cover with bread crumbs. Put them in a deep pan, with plenty of clarified dripping or lard (when the expense is not objected to, oil is still better) heated, so that it may neither scorch the fish nor make them sodden. When they are sufficiently cooked on one side, turn them carefully, and brown them on the other: they may be considered ready when a thick smoke rises. Lift them out carefully, and lay them before the fire on a reversed sieve and soft paper, to absorb the fat. Particular attention should be paid to this, as nothing is more disagreeable than greasy fish: this may be always avoided by dressing them in good time, and allowing a few minutes for them to get thoroughly crisp, and free from greasy moisture. Dish them on a hot napkin, garnish with cut lemon and fried parsley, and send them to table with shrimp sauce and plain melted butter.

Time.—10 minutes for large soles; less time for small ones.

Average cost, from 1s. to 2s. per pair.

Seasonable at any time.

Sufficient for 4 or 5 persons.

Notes

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