Egg and bread-crumb the fillets, and fry in hot fat (see [French Frying]).
Drain on kitchen paper, serve on a folded napkin, and garnish with fried parsley.
Fried Fillets of Sole.
Prepare like the fillets of plaice, with the exception that the sole should be skinned before it is filleted.
Fish Croquettes.
- Ingredients—1 lb. of cooked fish (haddock, cod, ling, or hake are the best for the purpose).
- 1 oz. of butter.
- 2 or 3 eggs.
- Pepper and salt.
- Some white crumbs.
- Parsley.
- 1 lb. of boiled potatoes.
Method.—Rub the potatoes through a sieve.
Break the fish into flakes, removing the bones.
Mix the fish and potatoes together; blend them thoroughly with the butter, pepper, salt, and a well-beaten egg.
Form the mixture into balls or cakes.