Soles in Batter
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3 of 8 items checked · 4 aisles
Dairy & Eggs
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Archive recipe
A historic Canadian dish of pair of soles, flour, pepper and salt, butter and lard. Adapted from Soles in Batter, from The Canadian Family Cook Book (1914).
Adapted from Soles in Batter, in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/soles-in-batter.md.
The dish
3 of 8 items checked
archive.org
3 of 8 items checked · 4 aisles
Fillet the soles, and cut each fillet in two pieces
Sprinkle them with pepper and salt
Make a light batter with the above ingredients, taking care that it is not very thin
Dip each piece of fish into this, and fry quickly in boiling fat to a golden brown
Arrange them in a circle, one overlapping the other, on a hot dish
Garnish with fresh or fried parsley
Serve as soon as cooked
Melted butter may be sent to table with them in a tureen, if liked
Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)