Fried Soles is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of filleted soles that are floured and breaded before being fried and served with parsley and sliced onion. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Soles.
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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
327. INGREDIENTS.—2 middling-sized soles, hot lard or clarified dripping, egg, and bread crumbs.
Mode.—Skin and carefully wash the soles, and cut off the fins, wipe them very dry, and let them remain in the cloth until it is time to dress them. Have ready some fine bread crumbs and beaten egg; dredge the soles with a little flour, brush them over with egg, and cover with bread crumbs. Put them in a deep pan, with plenty of clarified dripping or lard (when the expense is not objected to, oil is still better) heated, so that it may neither scorch the fish nor make them sodden. When they are sufficiently cooked on one side, turn them carefully, and brown them on the other: they may be considered ready when a thick smoke rises. Lift them out carefully, and lay them before the fire on a reversed sieve and soft paper, to absorb the fat. Particular attention should be paid to this, as nothing is more disagreeable than greasy fish: this may be always avoided by dressing them in good time, and allowing a few minutes for them to get thoroughly crisp, and free from greasy moisture. Dish them on a hot napkin, garnish with cut lemon and fried parsley, and send them to table with shrimp sauce and plain melted butter.
Time.—10 minutes for large soles; less time for small ones.
Average cost, from 1s. to 2s. per pair.
Seasonable at any time.
Sufficient for 4 or 5 persons.
Modern Redaction
Ingredients:
4 fillets of sole
80g plain flour
2 eggs, beaten
200g breadcrumbs
oil for frying
fried parsley, to garnish
lemon slices, to garnish
shrimp sauce, to accompany
melted butter sauce, to accompany
Method:
Wash the sole fillets, pat dry then dredge in the flour to coat. Dip in the beaten egg and coat in the breadcrumbs, ensuring they are completely covered.
Take two large frying pans, add oil and when hot, add the sole fillets. Fry until golden on one side then turn over and continue frying until golden on the other. Drain on kitchen paper (use the oil remaining in the pan to fry the parsley) then arrange on serving plates, garnish with the fried parsley and sliced onion. Serve hot, accompanied by shrimp sauce and melted butter sauce.
