Fried Sole

Sole frite au Beurre


Skin a nice sole on both sides, remove the head, trim the fins and tail and wash it in salt water, dry it in a clean cloth and dip it into fine flour so that it is perfectly dry, put it into a frying pan in which two ounces of butter or clean fat have been made very hot and fry it for about ten to twelve minutes, according to size, turning it only once during the cooking; take it up and serve it on a hot dish with a little fresh butter on the top if liked, and garnish with fresh parsley.