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- 3 fillets of sole
- ¾ cups flour
- 2 teaspoons salt
- ¼ teaspoon pepper
- 3 eggs, beaten
- ¾ cup dry bread crumbs
- Fat for deep frying
Cut the sole into 1 inch strips. Add the salt and pepper to the flour and roll the fish strips in the mixture. Dip fish strips in the eggs and then roll them in the dry bread crumbs.
Heat the fat to 380 degrees F. and fry the sticks until browned. Drain on paper towel and serve with ketchup or tartar sauce. Makes 24 pieces.