Sole-Fillet Garnish for a Fry of the Same Fish
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- count sole
- count lemon
- milk
- flour
- oil
- salt
Instructions
- Skin and fillet the sole and cut into thin matchstick strips (on the bias if possible).
- Marinate two or three hours in lemon juice to stiffen them.
- Dry, dip in milk, flour without clumping, fry in oil, and salt lightly.