Fried fillets of sole
Instructions
Wash the fillets of sole and tamponateli gently with absorbent paper towels to dry them.
Prepare the ingredients for the batter: put the flour in a dish, beat the eggs with a few drops of water; also prepared the Fryer.
Season the fillets with salt, pepper and lemon juice.
Quickly toss them in the flour, eliminating the excess, then in beaten egg.
Avoid leaving long fillets in flour because this, bathing with water emitted from fish, would form a thick layer and compact on pulp.
Heat the oil in the Fryer, or in a frying pan and, when it reaches a temperature of 180 degrees, soak up the breaded fillets and FRY until they are nicely Golden.
Remove the fillets from the Pan, place them on paper towels to remove excess grease and serve immediately.
In fact, if the threads had to wait before being brought to the table, their delicate and crispy breadcrumbs would become soft and mixed, losing any flavor.
