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Name: Filetti Di Sogliola Fritti
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 8 Fillets sole; 1 pn Salt; 1 c All-purpose flour; Coarse grained salt; Salt; 3 tb olive oil; Lemon wedges; 3/4 c Cold water; 3 Xlarge eggs; whites only

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INGREDIENTS

8 Fillets sole
1 pn Salt
1 c All-purpose flour
Coarse grained salt
BATTER
Salt
3 tb olive oil
Lemon wedges
3/4 c Cold water
3 Xlarge eggs; whites only

Servings

INSTRUCTIONS

From: Joel.Ehrlich@salata.com (COLLECTION) Date: 20 Jan 1995 14:51:10 -0000 Put the fillets of sole in a bowl of cold water with some coarse grained salt. Set aside. Sift the flour into a large bowl. Add the salt. Blend using a wooden spoon. Form a well in the middle of the flour. Pour the oil into the well. Start mixing with the wooden spoon, incorporating some of the flour. Add the water a little at a time to prevent lumps from forming while you continue to mix the oil and flour. Let the batter rest for at least an hour in a cool place after all the water has been incorporated. Preheat the deep fat fryer. Line a serving dish with paper towels. Beat the egg whites in a copper bowl until stiff. Gently fold the egg whites into the batter using a rotating motion. Remove the fillets from the cold water. Pat dry. Dip each fillet into the batter and then drop into the fryer. Cook each fillet for about 1 minute. Remove from the fryer and place on the paper towels in the serving dish. Once all the fillets have been cooked, remove the paper towels. Sprinkle the fillets lightly with salt. Serve hot with lemon wedges alongside. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Filetti Di Sogliola Fritti

8 Fillets sole
1 pn Salt
1 c All-purpose flour
 Coarse grained salt
 BATTER
 Salt
3 tb olive oil
 Lemon wedges
3/4 c Cold water
3 Xlarge eggs; whites only

From: Joel.Ehrlich@salata.com (COLLECTION)    Date: 20 Jan 1995 14:51:10 -0000    Put the fillets of sole in a bowl of cold water with some coarse grained  salt. Set aside. Sift the flour into a large bowl. Add the salt. Blend  using a wooden spoon. Form a well in the middle of the flour. Pour the oil  into the well. Start mixing with the wooden spoon, incorporating some of  the flour. Add the water a little at a time to prevent lumps from forming  while you continue to mix the oil and flour. Let the batter rest for at  least an hour in a cool place after all the water has been incorporated.  Preheat the deep fat fryer. Line a serving dish with paper towels. Beat the  egg whites in a copper bowl until stiff. Gently fold the egg whites into  the batter using a rotating motion. Remove the fillets from the cold water.  Pat dry. Dip each fillet into the batter and then drop into the fryer. Cook  each fillet for about 1 minute. Remove from the fryer and place on the  paper towels in the serving dish. Once all the fillets have been cooked,  remove the paper towels.  Sprinkle the fillets lightly with salt. Serve hot  with lemon wedges alongside.    REC.FOOD.RECIPES ARCHIVES    /FISH    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (124g)
Recipe Makes: 4 Servings

Calories: 139
Calories from Fat: 26 (19%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 437mg		15 %
Potassium 81.8mg		2 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 24.1g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 139

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