Sole En Gougons
Yield
4 servingsPrep
25 minCook
10 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sole fillets
|
|
| 1 | each |
egg yolks
|
*
|
| ¼ | cup |
milk
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| ¾ | cup |
bread crumbs
dry |
|
| ¾ | cup |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sole fillets
|
|
| 1 | each |
egg yolks
|
*
|
| 59 | ml |
milk
|
|
| 0.6 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 177 | ml |
bread crumbs
dry |
|
| 177 | ml |
peanut oil
|
|
Directions
Cut fillet of sole diagonally into ½ inch strips.
Beat together egg yolk, milk, salt and pepper until well blended.
Soak fish strips in egg mixture for a few minutes.
Coat fish with bread crumbs.
Roll each piece between palms to get a rounded strip.
Fry in shallow hot oil (375 degrees F) until golden brown (3 minutes).
Drain on paper towels.
Serve on warm platter.
