Fried Sole.

Method.—Remove the dark skin, and notch the other, here and there, with a knife.

Dry the sole well in a floured cloth.

Brush over with egg, and cover with bread-crumbs.

Flatten them on with a broad-bladed knife, and fry the sole a golden brown in hot fat (for heat of fat see [French Frying]).

A fish-fryer, or a deep frying-pan, should be used for the purpose; and there should be sufficient fat to cover the sole, so that it will not require turning.

When cooked, drain on kitchen paper.

Dish on a folded napkin.

Garnish with fried parsley.