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Simple Fried Soles Cooking Recipe

Below is the quick and easy cooking recipe for Fried Soles.

Divide two or three soles from the backbone, and take off the head, fins, and tail. Sprinkle the inside with salt, roll them up tight from the tail and upwards, and fasten with small skewers. Small fish do not answer, but if large or of a tolerable size, put half a fish in each roll. Dip them into yolks of eggs, and cover them with crumbs. Egg them over again, and then put more crumbs. Fry them of a beautiful colour in lard, or in clarified butter. Or dip the soles in egg, and cover them with fine crumbs of bread. Set on a fryingpan of the proper size, and put into it a good quantity of fresh lard or dripping. Let it boil, and immediately put the fish into it, and do them of a fine brown. Soles that have been fried, eat good cold with oil, vinegar, salt and mustard.

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