Sole In Butter Sauce Best Dishes

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Wednesday, November 27, 2013

Sole In Butter Sauce

"An extremely good fish dish with a creamy butter sauce in an effort to make you want more. Very clean to make."

Ingredients :

4 (6 ounce) fillets sole
2 eggs, crushed
1 cup dry bread crumbs
1 quart vegetable oil for frying
1 cup butter
2 cloves garlic, beaten
1 cup chicken broth
1/four cup white wine
1 lemon, juiced
salt and pepper to flavor
1 tablespoon chopped fresh parsley

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

Dip fillets in crushed egg, and then in bread crumbs.
In an electric powered fryer, warmness oil to 375 levels F (one hundred ninety stages C). Fry fish till golden brown. Transfer to a dish, and hold warm.
In a small saucepan, soften butter over medium heat. Add garlic, and saute for 1 to 2 mins. Stir in bird broth, wine, and lemon juice; bring to a boil. Season with salt and pepper. Remove from warmth, and stir in chopped parsley. Serve butter sauce over fish fillets.

Notes :

We have decided the nutritional cost of oil for frying based on a retention fee of 10% after cooking. The exact quantity may range depending on cook time and temperature, element density, and the specific kind of oil used.

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