Fried Soles

Ingredients

• soles
• eggs
• bread crumbs
• 1 small teaspoon flour
• lard
• 1 small piece bread
• shrimp or anchovy sauce
• plain melted butter

Instructions

1. Empty, skin, and wash the soles with care one to two hours before cooking.
2. After cleansing and wiping them very dry inside and out, replace the roes, fold, and press them gently in a soft clean cloth.
3. Leave them wrapped in the cloth until frying time, or suspend them singly on hooks in a current of cool air to dry.
4. Cover the soles equally all over first with beaten egg.
5. Then cover with fine dry bread crumbs mixed with a small teaspoonful of flour per two large soles to help them adhere.
6. Take the soles by the head and shake loose crumbs from them before laying them in the pan.
7. Melt a large quantity of very pure lard in a large, exceedingly clean frying pan over a brisk, clear fire—enough to float the fish.
8. Let the lard become sufficiently hot; test by throwing in a small bit of bread—if it takes a good colour immediately, the fat is ready.
9. Lay the soles in and let them brown quickly.
10. When the soles are firm and of a fine amber-colour on one side, turn them carefully using a slice under them and a fork through the heads.
11. Brown them on the other side.
12. Lift them out and either dry them well on a soft cloth laid upon a sieve in front of the fire, turning often, or press them lightly in hot white blotting paper.
13. Dish them on a drainer covered with a hot napkin and send to table at once with shrimp or anchovy sauce and plain melted butter.