How to Cook Fish

by Myrtle Reed

FRIED FILLETS OF SOLE—II

Sprinkle the prepared fillets with salt, pepper, and lemon-juice, dip in egg and crumbs, repeat, fry in fat to cover, and serve with Tartar Sauce.

FRIED FILLETS OF SOLE À L'ORLY

Soak the prepared fillets for an hour in lemon-juice seasoned with grated onion, minced parsley, salt and pepper. Drain, dry, dredge with flour or dip in batter. Fry in deep fat and serve with Tomato Sauce.