Fried Sole à la Colbert

Sole frite à la Colbert


Trim, wash, and dry the sole, and split the underneath fillets straight down with the point of the knife; break the bone about an inch from the tail and head; flour the fish and then dip it in whole beaten up egg and in breadcrumbs, put into boiling fat to fry about ten minutes till a nice golden colour. When the fish is cooked take it from the fat and with a fork take out the bone from the centre, and fill in the space with Maître d’Hôtel butter; place the fish on the dish with the split side downwards, and serve hot.