In a shallow mixing bowl, stir the beaten eggs together with 2 tablespoons of oil. Heat the remaining oil in 2 large frying pans over moderate heat. Season the sole with salt and pepper and dredge with flour. Dip the fillets in the egg mixture and then in the breadcrumbs, coating well. Fry until golden, turning once. Drain on paper towels. To make the tartar sauce, in a small bowl stir together the mayonnaise, pickles, capers, parsley, and chives.
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2 1/2 lbs sole fillets
salt, pepper
3/4 cup cooking oil
3/4 cup flour
2 eggs, beaten
2 cups breadcrumbs
1 cup mayonnaise
2 tbsp chopped sour pickles
2 tbsp drained capers
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
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30
mn
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10
mn
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Serve with French fries and a dry fruity white wine.
