Fillet Of Sole Recipe, George's Bank Style

Fish House Recipes, 1940s

Fried Fillet Of Lemon Sole Recipe

Wash and wipe dry, season with salt and pepper. Roll in flour, then dip entirely in milk and beaten egg (egg wash). Roll in fish with bread crumbs. Fry in deep fat to a golden brown. Garnish with parsley and slice of lemon. Serve with tartar sauce on the side.

Have fat from 360 to 390 Fahrenheit or test with a cube of bread, which should be golden brown in one minute. Do not attempt to cook too much fish at one time so that the temperature falls appreciably below that given above. When fish rises to top and is golden brown, cooking is completed.

Return to Boston Recipes Page