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Fried Sole

4 servings

Ingredients

• prepared soles (as needed)
• salt (a little)
• melted butter (a little)
• crushed rusks (a little)
• butter (for frying) (a little)

Instructions

1. Prepare the soles as described previously, then cut into straight or diagonal pieces and salt for 1-2 hours.
2. Afterwards, pat dry thoroughly, make two light incisions on each side with a sharp knife to help them cook faster, turn in melted butter, coat with crushed rusks, and fry in brown butter until crispy and light brown.

Modernized from a treasured 19th-century German cookbook.