Set the frying-pan over a sharp and clear fire; watch it, skim it with an egg-slice, and when it boils,[170-‡] i. e. when it has done bubbling, and the smoke just begins to rise from the surface, put in the fish: if the fat is not extremely hot, it is impossible to fry fish of a good colour, or to keep them firm and crisp. (Read the [3d chapter] of the Rudiments of Cookery.)
The best way to ascertain the heat of the fat, is to try it with a bit of bread as big as a nut; if it is quite hot enough, the bread will brown immediately. Put in the fish, and it will be crisp and brown on the side next the fire, in about four or five minutes; to turn it, stick a two-pronged fork near the head, and support the tail with a fish-slice, and fry the other side nearly the same length of time.
Fry one sole at a time, except the pan is very large, and you have plenty of fat.
When the fish are fried, lay them on a soft cloth (old tablecloths are best), near enough the fire to keep them warm; turn them every two or three minutes, till they are quite dry on both sides; this common cooks commonly neglect. It will take ten or fifteen minutes,[171-*] if the fat you fried them in was not hot enough; when it is, they want very little drying. When soles are fried, they will keep very good in a dry place for three or four days; warm them by hanging them on the hooks in a Dutch oven, letting them heat very gradually, by putting it some distance from the fire for about twenty minutes, or in good gravy, as eels, Wiggy’s way (Nos. [164], [299], [337], or [356]).
Obs. There are several general rules in this receipt which apply to all fried fish: we have been very particular and minute in our directions; for, although a fried sole is so frequent and favourite a dish, it is very seldom brought to table in perfection.[171-†]
Soles to stew.—(No. 146.)
These are half fried, and then done the same as eels, Wiggy’s way. See [No. 164].
Fillets of Soles, brown or white.—(No. 147.)
Take off the fillets very nicely, trim them neatly, and press them dry between a soft cloth; egg, crumb, and fry them, &c. as directed in [No. 145], or boil them, and serve them with [No. 364—2].
N.B. This is one of the best ways of dressing very large soles. See also [No. 164].