Fried Fillets Of Sole

Preparation:

Preparation: Wash the sole fillets and pat them gently with kitchen paper to dry them. Prepare the ingredients for the breading: put the flour in a dish, beat the eggs with a few drops of water in another; also prepare the fryer. Season the fillets with salt, pepper and lemon juice. Pass them quickly in the flour, eliminating the excess, then in the beaten egg. Avoid leaving the fillets in the flour for a long time because this, getting wet with the water emitted by the fish, would end up forming a thick and compact layer on the pulp. Heat the oil in the fryer, or in a pan, and, when it reaches 180 degrees, dip the breaded fillets in it and fry them until they are golden brown. Then remove the fillets from the cooking container, place them on absorbent paper to remove excess oil and serve immediately. In fact, if the fillets had to wait before being brought to the table, their delicate and crunchy breading would end up becoming soft and kneaded, losing all flavour.