Fillets of Sole à la Tartare is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of breaded sole fillets that are fried in butter and served with tartar sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fillets of Sole à la Tartare.
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This is a classic recipe for a Victorian version of Fillets of Sole à la Tartare that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 244.—FILLETS OF SOLE A LA TARTARE.
Bread-crumb the fillets of sole in the usual manner; fry them in two ounces of clarified butter, in a saucepan, over a sharp fire, and when done of a golden brown, drain them on a cloth, and dish them upon some Tartar sauce, No. 38.
Modern Redaction
Ingredients:
4 fillets of sole
100ml milk
plain flour
2 eggs, beaten
200g dry breadcrumbs
60g clarified butter
100ml tartar sauce
Method:
Dip the sole fillets in the milk then dust with the flour. Now add the eggs to a shallow dish, dip in the fish fillets to coat on both sides then coat completely with the breadcrumbs.
Melt the butter in a a pan, add the breaded fish fillets and fry briskly for about 12 to 15 minutes, turning over half way through, or until the coating is golden and the fish is cooked through. Drain on kitchen paper then pour the tartar sauce on serving plate, arrange the fried fillets of sole on top and bring to the table.
