Fried Filleted Soles is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of filleted soles that are rolled, breaded and fried until cooked through. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Filleted Soles.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
326. Soles for filleting should be large, as the flesh can be more easily separated from the bones, and there is less waste. Skin and wash the fish, and raise the meat carefully from the bones, and divide it into nice handsome pieces. The more usual way is to roll the fillets, after dividing each one in two pieces, and either bind them round with twine, or run a small skewer through them. Brush over with egg, and cover with bread crumbs; fry them as directed in the foregoing recipe, and garnish with fried parsley and cut lemon. When a pretty dish is desired, this is by far the most elegant mode of dressing soles, as they look much better than when fried whole. (See Coloured Plate A.) Instead of rolling the fillets, they may be cut into square pieces, and arranged in the shape of a pyramid on the dish.
Time.—About 10 minutes. Average cost, from 1s. to 2s. per pair.
Seasonable at any time.
Sufficient,—2 large soles for 6 persons.
Modern Redaction
Ingredients:
4 fillets of soles
butter, for frying
2 egg whites, beaten
150g breadcrumbs parsley, to garnish
1 lemon, sliced
Method:
Take fillets of sole, skin them then halve them lengthways. Roll the halved sole fillets up, secure with a cocktail stick then brush with the beaten egg whites and roll in the breadcrumbs to coat.
Melt butter in the pan, add the fish and fry gently until golden brown and cooked through. Remove the fillets and set aside to keep warm. Add the parsley to the pan and fry until crisp.
Arrange the rolled sole fillets on a serving plate, garnish with the parsley and lemon slices then serve.
