Fried Sole
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- small sole fish
- 1 egg
- breadcrumbs (pan molido)
- flour
- olive oil
Instructions
- Clean the sole fish thoroughly. Choose one of two coating methods: either dip in beaten egg and coat with fine breadcrumbs, or dredge in flour alone. Heat olive oil until very hot, then fry the coated fish until golden and crisp. Small sole specimens work best for this preparation.