Fried Sole
Origin: Madrid, Spain
Source: Anonymous, 1921
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.
- Small sole specimens work best for this preparation.