Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

Dip soles in seasoned flour and then in beaten egg and fine breadcrumbs. Press the breadcrumbs well on and put into foaming hot butter or half corn

oil and half butter. They should be fried quickly for 3 minutes on each side to brown and crisp the crumbs and then more slowly for another 3 or 4 minutes to cook them through.

Traditional English garnishes for grilled and fried sole