Fried Fillet of Sole

Ingredients

• 6 fillets of sole
• 4 anchovies boned and skinned
• 2 teaspoons lemon juice
• 2 teaspoons butter (28g)
• ¼ teaspoon mustard
• salt, cayenne pepper

Method

1. Prepare the fillets, sprinkle with salt and pepper; spread with remaining ingredients blended.
2. Roll fillets, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper.
3. Serve on a napkin and garnish with lemon and water cress.
4. Fillets prepared in this way may also be baked in the oven with white wine, and served garnished with French fried potatoes and parsley.

Title

Lowney’s Cook Book

Author

Maria Willet Howard