Preparation:
Cut fillet of sole diagonally into 1/2 inch strips.
Beat together egg yolk, milk, salt and pepper until well blended. Soak fish strips in egg mixture for a few minutes.
Coat fish with bread crumbs.
Roll each piece between palms to get a rounded strip. Fry in shallow hot oil (375 deg) until golden brown (3 min).
Drain on paper towels. Serve on warm platter. |
