Fried Sole

Preparation info

  • 1–2

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1–2 medium-sized soles
  • salt and pepper
  • 1 tablesp. flour


Wash and skin the soles, cut off the fins, and dry well. Add a liberal seasoning of salt and pepper to the flour. Coat the fish with seasoned flour, then brush over with egg, and coat with fine breadcrumbs. Lower the fish carefully into the hot fat and fry until golden brown.

Soles may also be fried, though less easily, and sometimes less satisfactorily, in a large frying-pan. The oval