Prep 20 mins
Cook 10 mins
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.
- Cut the sole up into pieces about 2 inches wide.
- In a small bowl, beat the egg and cornstarch together.
- On a plate, break up the crackers and corn flakes into crumbs.
- My grandma liked to use her potato masher to do this.
- I just crumble them up in my hands.
- Make sure they're really small.
- One piece at a time, dip the sole first into the egg mixture, then cover it with crumbs.
- Melt some butter in a frying pan.
- Fry the pieces of sole for about 10 minutes, until they're cooked.
- Make sure the bottom of the pan is always buttery, even if it's a non-stick pan.
- It softens the crust and makes it stick together.
Great recipe! Always looking for ways to include the kids in food preparation and this works great for all ages.Were a spicey group so we added fresh ground pepper and Garlic powder to the cracker mixture.
I liked this one, tasted like southern country fried fish. Buttery and crunchy, thanks for sharing!