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.
FRIED SOLE À L'ANGLAISE
Dredge the prepared fish with flour, brush with the beaten yolk of an egg, cover with crumbs, and fry in deep fat.
FRIED SOLE À LA COLBERT—I
Cut the fish into fillets, dip in milk, then in flour, and fry brown. Serve with melted butter and garnish with lemon and parsley.
FRIED SOLE À LA COLBERT—II
Select six small soles, cut off their heads, and make an incision down the back-bone. Season with salt, pepper, and lemon-juice, dip in egg and crumbs, fry in hot fat, drain, and serve with Colbert Sauce.