Grandma's Breaded Sole

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: 30 mins
• Serves: 2

Ingredients

• 2  sole fillets
• 1 1⁄2 cups  corn flakes
• 15  saltine crackers
• 1  egg
• 1  teaspoon cornstarch
•  butter

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.