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Fried Fillet of Sole, French Style (Filet de Sole Frit   la

ingredients

serves 10
10 x 85 g fillets of sole
150 ml milk
100 g flour
3 lemons
picked parsley
salt

method

1. Dip the fillets one at a time in milk, drain and coat with flour. Shake off any surplus and place one by one into hot fat.
2. Fry for 3 minutes until crisp and lightly golden, turning during cooking to ensure even coloration.
3. Drain on absorbent kitchen paper and season with salt.
4. Dress on a dish paper on a flat dish with lemon wedges and picked parsley.

Note
Fillets of other small fish can be cooked by this method.

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