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1
Season with salt and pepper: 4 fillets of sole, about 5 ounces each.
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2
Beat together: 1 egg, 1 tablespoon water.
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3
Spread on a plate or in a shallow bowl: 2 cups fresh breadcrumbs, processed fine.
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4
Dredge the fillets in: Flour.
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5
Shake off the excess flour, then dip in the egg mixture and finally roll or pat in the breadcrumbs.
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6
(Use one hand for the dry ingredients and one hand for the eggs.)
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7
Refrigerate the breaded fillets for 1 hour to dry.
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8
(Dont let the fillets touch each other or the crumbs will not dry properly.)
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9
Heat in a heavy low-sided pan: Clarified butter, or oil and butter, 1/2 inch deep.
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10
When hot but not smoking, add the fish fillets and cook until brown and crisp, about 3 minutes.
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11
Turn and cook until the other side is brown and crisp.
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12
Remove from the pan and drain on an absorbent towel or paper.
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13
Serve immediately.
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14
Before breading, sprinkle the fillets with chopped tender herbs such as chervil, chives, parsley, or tarragon, alone or in combination.
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15
Put a pinch of cayenne or paprika in the flour.
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16
Sprinkle the fillets with finely grated lemon zest when seasoning with salt and pepper.
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17
Use coarse cornmeal in place of the breadcrumbs.
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18
For fried oysters in breadcrumbs use 12 shucked oysters in place of the fish.
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19
These are delicious, as is the fish, with Tartar Sauce (page 225).
