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| Fillets de Sole Orly ~ Deep Fried Batter-Coated Sole ~ Light and crispy, for a variation try Orange Roughy as a substitute for the sole. 1 egg 1 cup flour salt to taste 1 cup beer (at room temperature) 1 egg white 1½ pound small fillets of sole corn, peanut, or vegetable oil for deep frying 1. Put the whole egg in a mixing bowl and beat it briskly until foamy. Add flour and salt to taste and stir to blend. Beat in the beer. 2. Beat the egg white until soft peaks form, and fold it into the batter. Let stand until ready to use. 3. Meanwhile, split the fillets lengthwise in half. There may be a small bone line running down the center of each fillet. If so, trim it away and discard it. Cut the sole pieces crosswise in half. Add the fish to the batter and stir to coat. 4. Heat the oil in a kettle, wok or deep fryer. Add the fish pieces. When brown on one side, turn with a slotted spoon and continue cooking until crisp and brown all over. Cooking time is about 2-3 minutes. 5. Drain on absorbent paper towels. Serve with fresh tomato sauce. Accompaniments: New potatoes and peas. Serves 4 |