Fried Fillets of Sole is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of sole fillets sole that are breaded, deep fried and served with one of a range of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Fillets of Sole.
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This is a classic recipe for a Victorian version of Fried Fillets of Sole that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 242.—FILLETS OF SOLE FRIED
When the fillets of soles are trimmed, flour them over, and then dip each piece separately in some beaten egg; roll them in some fine bread-crumbs, and place them in a wire frying basket (see Adams' Illustrations at the end of the book). And having some hot clean frying fat, immerse the fillets in the basket in it; allow them to fry for about ten minutes, by which time they will have acquired a light-golden brown colour; they must then be withdrawn from the fat, drained on a cloth, dished up neatly, similarly to cutlets; and, having poured either of the sauces named in the preceding Article round them, send to table.
Begin by skinning the sole then place it flat on a large butcher's block then take a very sharp knife and make a deep incision right along the backbone. Now carefully insert the knife close to the head between the fillet and the fin bones, and by dextrously slipping the edge of the knife under the fillet up to the fins—from head to tail, the fillet will be easily removed both whole and very cleanly. Now turn the fish over and remove the fillet on the bottom side. Repeat this action with the second fish.
Trim the fillets neatly then coat in flour. Bat the eggs in a shallow dish, then dip the sole fillets in this, before coating evenly in breadcrumbs. Ad oil to a deep fryer and heat to 180°C. Add the breaded sole fillets to the baskets then lower in the hot oil and deep fry for about 10 minutes, or until evenly cooked through.
Drain the sole fillets on kitchen paper then arrange on a serving plate and pour over some maître d'hôtel sauce, ravigotte sauce, Dutch sauce, cardinal sauce, white matelotte sauce, shrimp sauce, Indian sauce, Italian sauce, mussel sauce or green ravigotte sauce. Serve immediately.
