4 sole, filleted and skinned flour or matzo meal to coat
1 egg, beaten with 15 ml (1 tbsp) water
oil for frying
1. Cut each fish fillet into two pieces and then cut each half in strips diagonally.
2. Flour the strips and shake off excess.
3. Dip in egg mixture then roll in breadcrumbs.
4. Deep fry until golden brown.
5. Serve with lemon wedges or the sauce of your choice.
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