Sole With Walnuts
Ingredients
- 1/4 cup fine cracker crumbs
- 2 fillets of sole
- 1 cup sliced walnut meats (not chopped)
- 4 tbsp. cooking oil
- 1/2 cup flour
- 2 egg whites
Method
- Mix crumbs and flour together in paper bag.
- Shake fish fillets in bag until coated with flour and cracker crumb mixture. Shake off excess.
- Separate 2 eggs; reserve the yolks. Beat whites until stiff.
- Dip coated fillets in egg white, then into bowl of walnut meats. Be sure to get fish well covered with nuts.
- Have oil heated and place fillets in pan.
- Fry slowly over low heat from 5 to 10 minutes, depending upon size of sole fillets.
- Garnish with parsley. Makes 2 servings.
Notes from the transcription
- Sliced walnut meats add to the goodness of fresh or frozen sole fillets.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.