Ingredients

4 (6 ounce) fillets sole 2 eggs, beaten 1 cup dry bread crumbs 1 quart vegetable oil for frying 1 cup butter 2 cloves garlic, crushed 1 cup chicken broth 1/4 cup white wine 1 lemon, juiced salt and pepper to taste 1 tablespoon chopped fresh parsley

Procedure

1.Dip fillets in beaten egg, and then in bread crumbs.

2.In an electric fryer, heat oil to 375 degrees F (190 degrees C). Fry fish until golden brown. Transfer to a dish, and keep warm.

3.In a small saucepan, melt butter over medium heat. Add garlic, and saute for 1 to 2 minutes. Stir in chicken broth, wine, and lemon juice; bring to a boil. Season with salt and pepper. Remove from heat, and stir in chopped parsley. Serve butter sauce over fish fillets.