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Grandma's Breaded Sole

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“My Grandma always made this when I was a kid. You can eat it warm and fresh out of the pan, or I like to stick it in the fridge and then snack off the cold pieces for lunch.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the sole up into pieces about 2 inches wide.
  2. In a small bowl, beat the egg and cornstarch together.
  3. On a plate, break up the crackers and corn flakes into crumbs.
  4. My grandma liked to use her potato masher to do this.
  5. I just crumble them up in my hands.
  6. Make sure they're really small.
  7. One piece at a time, dip the sole first into the egg mixture, then cover it with crumbs.
  8. Melt some butter in a frying pan.
  9. Fry the pieces of sole for about 10 minutes, until they're cooked.
  10. Make sure the bottom of the pan is always buttery, even if it's a non-stick pan.
  11. It softens the crust and makes it stick together.

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