Fried Sole

A historical recipe from How to Cook Fish, by Myrtle Reed.

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A historical recipe

How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.

Skin and clean a pair of soles and marinate for an hour in oil and lemon-juice.
Dip in egg and crumbs and fry in deep fat.
Cool, trim, dip into melted butter, then into the beaten yolks of eggs, then into seasoned crumbs.
Sprinkle with grated Parmesan cheese and broil slowly, basting with melted butter if needed.
Serve with Maître d'Hôtel Sauce.