Fish in Breadcrumbs

Directions

1. 1
   Season with salt and pepper: 4 fillets of sole, about 5 ounces each.
2. 2
   Beat together: 1 egg, 1 tablespoon water.
3. 3
   Spread on a plate or in a shallow bowl: 2 cups fresh breadcrumbs, processed fine.
4. 4
   Dredge the fillets in: Flour.
5. 5
   Shake off the excess flour, then dip in the egg mixture and finally roll or pat in the breadcrumbs.
6. 6
   (Use one hand for the dry ingredients and one hand for the eggs.)
7. 7
   Refrigerate the breaded fillets for 1 hour to dry.
8. 8
   (Dont let the fillets touch each other or the crumbs will not dry properly.)
9. 9
   Heat in a heavy low-sided pan: Clarified butter, or oil and butter, 1/2 inch deep.
10. 10
    When hot but not smoking, add the fish fillets and cook until brown and crisp, about 3 minutes.
11. 11
    Turn and cook until the other side is brown and crisp.
12. 12
    Remove from the pan and drain on an absorbent towel or paper.
13. 13
    Serve immediately.
14. 14
    Before breading, sprinkle the fillets with chopped tender herbs such as chervil, chives, parsley, or tarragon, alone or in combination.
15. 15
    Put a pinch of cayenne or paprika in the flour.
16. 16
    Sprinkle the fillets with finely grated lemon zest when seasoning with salt and pepper.
17. 17
    Use coarse cornmeal in place of the breadcrumbs.
18. 18
    For fried oysters in breadcrumbs use 12 shucked oysters in place of the fish.
19. 19
    These are delicious, as is the fish, with Tartar Sauce (page 225).