The Art of Dutch Cooking/C. Countess van Limburg Stirum 2001

Fried Sole (Gebakken tong)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 soles (not fillets) salt 1 cup bread crumbs
1/2 cup butter 1 lemon, quartered



1 Rub the soles with some salt and after 1/2 hour dry them thoroughly. Roll them through the bread crumbs. Brown the butter in a skillet and fry the soles on both sides till golden brown, moving them around so they don't stick to the bottom. Serve them with lemon quarters.
2 These may be eaten with boiled potatoes and a salad of lettuce or cucumber and melted butter.

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