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them to fry for about ten minutes, by which time they will have acquired a light-golden brown colour; they must then be withdrawn from the fat, drained on a cloth, dished up neatly, similarly to cutlets; and, having poured either of the sauces named in the preceding Article round them,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.